Chicken broth with ginger

Put the chicken, onion, garlic, carrot, leek and peppercorns in a large soup pot. Add 2 liters of water, bring to a boil and leave for about 1.5 hours at a low setting.

Spoon the foam of the broth with a slotted spoon or spoon.

Add the ginger and turmeric and simmer for another 30 minutes.

Strain the stock and season with salt and pepper. Add the red pepper and spring onion and serve in large glasses.