Ramadan soups | Golden chicken soup with vegetables

Arab weather - soup is a warm, smooth and easy-to-digest dish, which is ideal for starting the Iftar in the blessed month of Ramadan, so that the body compensates for the fluids it lost during the long day of fasting, and prepares the intestines to accommodate the entire breakfast meal, and soups are a rich source of healthy nutrients that the body needs, especially in blessed month of Ramadan.

Today's soup from the list of Ramadan soups that we have prepared for you is: Golden chicken soup with vegetables.

The following are the characteristics of the soup and how it is prepared.

Features of golden chicken soup with vegetables

Golden chicken vegetable soup is a digestive comfort and full of flavour. While the broth is golden in color from turmeric, ginger and garlic add more flavor, as well as their anti-inflammatory benefits, and green beans, spinach and chickpeas, they enhance the texture of the soup and make it a rich source of nutrients, and for people Vegetarians can use vegetable broth and dispense with chicken as the ingredients.

Ingredients for golden chicken soup with vegetables

These ingredients are enough for about 6 people

1. (2) tablespoon of olive oil
2. (1) Carrot, cut into cubes
3. (2) celery stalks, diced
4. (1) One medium onion, chopped.
5. (1) tablespoon of finely grated ginger
6. (2) minced garlic clove
7. (1) a teaspoon of salt
8. (1/2) a teaspoon of black pepper
9. (1/2) a teaspoon of turmeric
10. (8) cups chicken broth or water
11. (250 grams) shredded chicken breast
12. (1/2) cup of canned chickpeas
13. (1/2) cup of chopped green beans
14. (2) cup spinach, coarsely chopped

How to prepare

1. In a saucepan over medium heat, put the oil, add the carrots, celery and onions and saute for 5 minutes until the vegetables soften.
2. Add the chicken, ginger, garlic, salt, pepper and turmeric and stir-fry for another minute, until the chicken is golden.
3. Pour the broth and leave it to boil.
4. Reduce the heat and let the ingredients simmer for 30 minutes, until the chicken is cooked through.
5. Then add the chickpeas and green beans and raise the heat until the mixture comes back to a boil.
6. Then reduce the heat and let it simmer for 10 minutes, until the green beans are tender.
7. Add the spinach and let the soup boil for two minutes until the spinach wilts and is incorporated into the ingredients.
8. Remove the soup from the heat and serve it hot in soup bowls.

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