Chicken & Ginger soup

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A knob of Butter
1 onion (roughly chopped)
600g Chicken breast (cut into chunks)
1L chicken stock
2 white or purple carrots (quartered and sliced)
2 sticks of celery (roughly chopped)
A small bunch of wild garlic leaves (Finely chopped)
1 thumb sized piece of ginger (Finely chopped)

Melt the butter in a large pan or cauldron. Add the onion and fry for a few minutes to soften.

Add the chicken and fry for a few minutes.

Pour over the chicken stock and add the carrots, celery, garlic and ginger. Bring to a boil and simmer for about 20 minutes.

Serve with fresh sourdough bread

Taken from my book ‘Eat like a Viking!’ Available now on Amazon

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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