Chicken soup with ginger and lemon

Ingredients for 4 servings:

• 1 soup chicken (approx. 1 – 1.3 kg)
• 1 ½ liters of water
• 1 bunch of soup greens with parsley
• 1 piece(s) ginger, thumb-sized
• 2 chicken breasts
• ½ lemon(s), the juice
• salt and pepper
• possibly broth, instant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

extremely good against colds

Clean the chicken. Bring the chicken and water to a boil in a sufficiently large pot. Then simmer on low heat for about 1-2 hours. In the meantime, finely chop the soup vegetables, ginger, and parsley. Dice or slice the carrots. Cut the celery into small cubes and the leek into small slices or cubes. Finely chop the parsley and slice the ginger; it won’t be eaten later. Add the vegetables half an hour before the end of the cooking time. Remove the chicken, add the chicken breasts, and cook for another 15-20 minutes. Then remove and chop them, and return them to the soup. I use the chicken breasts because chicken meat is often tough or simply too thin, and the chicken breasts add flavor. When everything is ready, season the soup with salt and pepper. If the broth is too bland, you can add more instant broth. Finally, add the lemon juice. Voilà, the soup is ready to serve. It should be served warm, if possible. It’s just the thing to help you get back on your feet in the winter when you have a cold.