Spicy chicken soup

Ingredients for 6 servings:

• 1 soup chicken
• 2 onions
• 3 m.-sized carrot(s)
• 2 m.-large zucchini
• 3 garlic cloves
• 1 stalk of leek
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp sautéed thyme
• 1 tsp, leveled chili powder or chopped chili pepper or Turkish soup spice
• Sea salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

the best for a nasty summer flu and so delicious

Wash the chicken thoroughly and simmer in plenty of water for about 1.5 hours. Quarter the onion and add it. Add the whole garlic cloves and the roughly chopped leek, along with herbs and spices to taste. Once the chicken is cooked, remove it and let it cool. Strain the soup and return it to the pot. Add the finely chopped carrots and zucchini (a little later, as they will otherwise become too soft). Remove the chicken from the bones; this is very easy; remove the skin. Chop the meat and add it to the soup. Then simmer briefly until the carrots and zucchini are tender. The soup can be eaten as is or served with rice. I serve the rice separately because otherwise it gets too soft in the soup. It tastes great, and you’ll sweat and the summer flu will be (almost) gone!