In a large pot, add 1 litre of water, 500 grams of chicken (with bones), 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks, 1 teaspoon of crushed garlic, 1 teaspoon of crushed ginger, and 1 bay leaf. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let it simmer for 45-60 minutes, occasionally skimming off any foam that forms on the surface.
After simmering, strain the soup through a fine-mesh sieve into a clean pot, discarding the solids. Season the strained broth with salt and black pepper to taste.
In a separate pan, heat 1 tablespoon of oil and sauté 1/2 cup of finely chopped vegetables (carrots, beans, and cabbage) for 2-3 minutes until they are slightly tender.
Add the sautéed vegetables to the strained chicken broth and let it simmer for another 5-7 minutes.
Garnish the soup with freshly chopped coriander leaves and serve hot.