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Immune boosting chicken soup

Chase away those winter time nasties!!

I love following ‘The Healthy Chef’ and this Polish inspired soup has become one of our firm family favourites. It is packed full of yummy ingredients to support your body, especially through the rigours of winter and will warm you from the inside out, right down to your toes!

Potent detoxifying foods such as garlic, turmeric and ginger, and antiviral herbs such as Coriander help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system. The coriander also has antibacterial and anti-inflammatory properties that can help fight disease.

Adding a little protein such as chicken, tofu or eggs (see note below for delicious fun egg noodles) will supply your body with essential amino acids your body needs to heal and nourish.

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.

Ingredients

10 cloves garlic, smashed (approx 1 whole bulb)
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) organic chicken breast, cut into chunks

2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce

Method
  1. Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
  2. Simmer for 5 – 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
  3. Add mirin, tamari and coriander just before serving.
  4. Serve in large bowls and sip slowly. Enjoy.

Here are some further inspirational options:

  • Vegetarians can use vegetable stock in place of chicken stock, and use organic silken tofu in place of the chicken to boost protein.
  • For  the egg noodles; beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you’ll ever eat.
  • 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.
  • Don’t be afraid to add in some other vegetables such as shiitake mushroom, spinach or kale for a further nutrient kick.
  • A little chilli or some XO sauce can be added for a little heat.
  • Using the Chicken breasts makes this a great option for quick 10 minute preparation
  • Or 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 which will take approx. 1 1/2 hours.

 

Pam Murphy

Naturopath and Remedial Massage therapist.

 

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