Soup

Caldo de gallina, Equatorial Guinean chicken broth

Name: Caldo de gallina, Equatorial Guinean chicken broth
Total time: 55 min
Yield: 4 servings
Ingredients: 800 g Chicken; 2 Carrot; 150 g White cabbage; 2 Potato; 1 Onion; 2 cloves Garlic; 2 leaves Feuille de laurier; 1 Bouillon cube

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Chicken — to buy800 g
Carrot — to buy2
White cabbage — to buy150 g
Potato — to buy2
Onion — to buy1
Garlic — to buy2 cloves
Feuille de laurier — to buy2 leaves
Bouillon cube — to buy1

Preparation

Cut the chicken into pieces and place it in a large pot with the onion, garlic and bay leaves.
Cover generously with cold water, bring to a boil then carefully skim off the impurities rising to the surface.
Lower the heat and let simmer uncovered for 25 minutes, which gives a clear, well-flavoured broth.
Add the sliced carrot and the diced potato, continue cooking 15 minutes.
Add the shredded cabbage and the stock cube, cook another 8-10 minutes until all the vegetables are tender.
Adjust the seasoning with salt and pepper, remove the chicken pieces, debone if needed then put the meat back into the broth before serving hot.