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LOCATION: Recipes >> Poultry >> Chicken Soup for Colds

Print this Recipe    Chicken Soup for Colds

4 chicken legs, skinned
1 large onion
1 large/2 small lemons
2 thumb sized sprigs of ginger, grated
whole garlic bulb
water

Add water, chicken onion and grated ginger to a large pan. The water should well cover the chicken. Bring to the boil and simmer for at least 1 hour.

Carefully drain the soup through a sieve or colander into a bowl or another saucepan.

Sort the chicken meat from the bones (the chicken meat should fall easily off the bone*) and onion and ginger and add the meat to the liquid part. Add the crushed garlic cloves and half the lemon - either whole or juiced. Bring back to the boil and immediately reduce the heat. Simmer for a further 5 minutes.
Serve with the juice of the remaining lemon.

*If the meat does not fall easily from the bone return to the heat and simmer for another 1/2 hour or until the meat does fall from the bone.

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