Chicken Ginger Soup with Vegetables

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1 large onion chopped
• 1 medium red bell pepper finely diced 
• 1-inch root ginger grated
• 3-4 cloves garlic crushed
• 1 teaspoon seasoning (curry powder, or paprika)
• ½-1 teaspoon dried chilli flakes 
• 2 cups mixed fresh vegetables 
• 1 tablespoon all-purpose flour
• 5-6 cups chicken, turkey or vegetable broth (stock)
• 75g (3oz) ½ scant cup long grain rice washed and drained 
• 3-4 cups shredded bbq or roasted chicken or stir-fried
• ½ cup frozen peas
• Salt and freshly ground pepper to taste
• A bunch cilantro or parsley finely shredded

Instructions

1. Heat the olive oil over medium low heat and sauté the onions, bell pepper, ginger and garlic for about 8 minutes until soft.
2. Add the curry powder or paprika and chilli flakes and cook one minute.
3. Add the mixed veggies and all purpose flour and cook another minute.
4. Add 5 cups stock and simmer ten minutes. Then add the rice and cook another 10-15 minutes or until rice is cooked. Add the chicken and peas in the last five minutes of cooking. Adjust seasoning (salt and pepper) and thickness of soup.
5. Add the shredded cilantro or parsley and serve hot.

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