Name: Gabonese Chicken Soup
Yield: 4
Cuisine: Gabon
Ingredients: 2.00 lbs Chicken Breasts; 2.00 tbsp Olive Oil; 1.00 cup Chopped Onion; 1.00 cup Chopped Carrots; 1.00 cup Chopped Celery; 1.00 tbsp Minced Garlic; 2.00 tsp Ground Ginger; 1.00 tsp Ground Turmeric; 1.00 tsp Ground Coriander; 1.00 tsp Ground Cumin; 0.50 tsp Ground Cardamom; 2.00 cups Chicken Stock; 1.00 can Coconut Milk; 1.00 cup Frozen Peas; 0.25 cup Chopped Fresh Parsley; 0.25 cup Chopped Fresh Cilantro; 1.00 tbsp Lemon Juice; 1.00 tsp Salt; 0.50 tsp Ground Black Pepper

Gabonese Chicken Soup

A hearty and flavorful soup with chicken, vegetables and spices.

Preparation time: 10 Minutes

Cooking time: 45 Minutes

Total duration: 55 Minutes

Calories: 324, Total Fat: 16g, Saturated Fat: 8g, Cholesterol: 66mg, Sodium: 914mg, Potassium: 845mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 5g, Protein: 24g, Vitamin A: 44%, Vitamin C: 18%, Calcium: 4%, Iron: 12%

This Gabonese Chicken Soup is a hearty and flavorful soup made with chicken, vegetables, and spices. It's a great way to warm up on a cold day. The soup is easy to make and can be served with a side of crusty bread or over rice for a complete meal.

Ingredients

2 lbs Chicken Breasts
2 tbsp Olive Oil
1 cup Chopped Onion
1 cup Chopped Carrots
1 cup Chopped Celery
1 tbsp Minced Garlic
2 tsp Ground Ginger
1 tsp Ground Turmeric
1 tsp Ground Coriander
1 tsp Ground Cumin
0.5 tsp Ground Cardamom
2 cups Chicken Stock
1 can Coconut Milk
1 cup Frozen Peas
0.25 cup Chopped Fresh Parsley
0.25 cup Chopped Fresh Cilantro
1 tbsp Lemon Juice
1 tsp Salt
0.5 tsp Ground Black Pepper

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short description

Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, ginger, turmeric, coriander, cumin, and cardamom, and cook for 5 minutes, stirring occasionally.
Add the chicken breasts and chicken stock, and bring to a boil. Reduce heat to low and simmer for 30 minutes.
Add the coconut milk, peas, parsley, cilantro, lemon juice, salt, and pepper. Simmer for an additional 10 minutes.

detailed description

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrots, celery, minced garlic, ground ginger, turmeric, coriander, cumin, and cardamom. Cook for 5 minutes, stirring occasionally.
Add the 2 pounds of chicken breasts and 2 cups of chicken stock. Bring to a boil, reduce heat to low, and simmer for 30 minutes.
Add 1 can of coconut milk, 1 cup of frozen peas, 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh cilantro, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Simmer for an additional 10 minutes.
Serve the soup hot with a side of crusty bread or over rice for a complete meal.

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