10 minute chicken soup

My recipe of Chicken Soup;

Chicken soup with a tonne of vegetables, herbs and spices definitely feels like it could instantly reduce the effects of a flu with every mouthful.  

These ingredients in my chicken soup have been specifically selected to help fight cold + flu. Don’t be scared off by the amount of garlic in the recipe – after a few minutes the flavour will infuse into the stock and give it richness and density. 

It’s the key to it’s flavour and staying cold and flu free all winter. 

I can guarantee that one bowl of this soup and you will instantly feel the healing effects.  It only takes 10 minutes to make and it’s totally delicious. Sip it slowly, and enjoy.

What’s good about it:

Garlic, turmeric and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system.

 Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter cold.

Serves 4

Time it takes: 10 minutes

Ingredients:

10 cloves garlic, smashed 
(approx 1 whole bulb)

3 carrots

3 onions 

2 tablespoon finely grated ginger

1 tablespoon fresh grated turmeric (see notes)

1 litre (35  1/4 fl oz)  chicken or vegetable stock

1 litre (35  1/4 fl oz)  water

500 g (17  1/2 oz) free range / organic chicken breast, cut into chunks ( see notes on using whole chicken)

2 bunches coriander, chopped

¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)

3 tablespoons tamari soy sauce

Combine the vegetables, garlic, turmeric, ginger, stock, water and chicken into a large pot.

Simmer for 5 – 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.

Add mirin, tamari and coriander just before serving.

Serve in large bowls and sip slowly. 

Notes:

Vegetarians can use vegetable stock in place of chicken stock and use my lane kluski or organic silken tofu in place of the chicken to boost protein.

Fresh turmeric is available from your local grocer. if using dry then only use 1/4 teaspoon but fresh is best for it’s anti-viral properties.

Other vegetables can be added if you like such as shiitake mushroom, spinach, kale. A little chilli can be added for a little heat.

This soup only takes 10 minutes to make, which is why chicken breasts are used.

Obviously you can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1  1/2 hours.

Nutrition per serve:

Protein: 27 g

Total Fat: 7 g

Saturated: 2 g

Carbs: 2 g

Calories: 193

kilojoules: 807

Enjoy , Tarryn x