Chicken and vegetable clear soup

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 400 g chicken pieces on the bone, skinless
• 1 tbsp ginger (adrak), finely sliced
• 3 cloves garlic (lehsun), sliced
• 1 carrot carrot, sliced
• 150 g cabbage or mustard leaves (sarson), shredded
• 2 stalks spring onion, sliced
• 2 tbsp coriander leaves (dhania), chopped
• black pepper

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Put the chicken, ginger and garlic in a pot with about 1.2 litres (roughly 5 cups) of water and bring to the boil.
2. 2Step 2. Skim off any froth, then reduce the heat and simmer gently for 20 minutes until the chicken is cooked through.
3. 3Step 3. Add the carrot and simmer for a further 5 minutes, then add the cabbage or mustard leaves and cook for 2–3 minutes until just tender.
4. 4Step 4. Season with a little salt and pepper, and check the chicken reaches 74°C in the centre with no pink meat.
5. 5Step 5. Stir through the spring onion and coriander just before serving hot.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.