Chicken Broth with Ginger, Hyssop and Galangal with Spelt Noodles

Chicken Broth with Ginger, Hyssop and Galangal with Spelt Noodles

Chicken broth is one of the most traditional and nourishing soups in many cuisines. Slowly simmered for several hours, it becomes rich in flavor and deeply comforting. This version is enhanced with ginger, hyssop, bertram, and galangal—aromatic ingredients known for supporting digestion, warming the body, and helping the immune system.

It’s a perfect soup for cold days, when you feel tired, or when your body needs gentle nourishment. The addition of spelt noodles makes the dish lighter and more nutritious than traditional wheat pasta.

Ingredients

  • 1 whole chicken

  • 3 carrots

  • 2 parsley roots

  • 1/4 celery root

  • 2 stalks celery

  • 2 stalks fennel

  • 1 onion

  • 1 tablespoon hyssop

  • a piece of fresh ginger (about 2 cm / 1 inch)

  • 1 clove garlic

  • 1/2 teaspoon bertram

  • 1/4 teaspoon galangal

  • salt and freshly ground black pepper

  • about 3.5–4 liters (14–17 cups) water

  • 150–200 g (5–7 oz) spelt noodles

  • optional: fresh parsley or dill for serving

Preparation

Rinse the chicken well and place it in a large pot. Cover with cold water and slowly bring it to a boil. Starting with cold water allows the flavors and nutrients from the meat to gently infuse the broth.

When foam appears on the surface, skim it off with a spoon. This step helps keep the broth clear and clean-tasting.

Peel the vegetables. Cut the carrots, parsley roots, and celery root into large chunks. Cut the celery stalks and fennel into several pieces.

Cut the onion in half and lightly char it in a dry pan or directly over a flame. This simple step gives the broth a deeper flavor and a beautiful golden color.

Add all the vegetables to the pot along with the lightly crushed ginger and the garlic clove.

Simmer the broth very gently over low heat for about 3 hours. The broth should barely bubble—just a gentle simmer.

About 30 minutes before the end of cooking, add the hyssop, bertram, galangal, salt, and pepper.

Taste the broth and adjust seasoning if needed. Strain the broth through a sieve.

Cook the spelt noodles separately in lightly salted water according to the package instructions. Drain them well.

To serve, place a portion of spelt noodles in a bowl, pour the hot broth over them, and add carrots and pieces of chicken if desired. Garnish with fresh parsley or dill.

Why This Broth Is So Nourishing

The combination of herbs and spices gives this broth warming and restorative qualities:

  • ginger and galangal help warm the body and have anti-inflammatory properties

  • hyssop supports the respiratory system

  • bertram supports digestion and nutrient absorption

This simple, traditional soup has long been valued as a comforting and restorative meal.

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