Chicken Soup
Diet Suitability
Anti-inflammatory
Immune-boosting
Gluten-free.
Prep Time, Cook Time & Serving Size
Prep time: 10 minutes
Cook / set time: 20 minutes
Serving size: Serves 3 portions.
Utensils
Knife
Chopping board
Wooden / large spoon
Teaspoon
Table spoon
Measuring jug
Scales
Large saucepan and lid
Grater for ginger and garlic (but not essential).
Ingredients
1 onion, diced
4 cloves of garlic, finely chopped
2 tablespoons of ginger, finely chopped
3 carrots (skin on), chopped
3 celery stalks, chopped
2 teaspoons of fresh thyme, chopped
500g of chicken breast, chopped into cubes
2L chicken stock
1 tablespoon of extra virgin olive oil
Spices and salt (2 tsp turmeric, 1 tsp black pepper and half a tsp of salt).
Step by Step Guide
Sauté the onion, garlic, ginger, carrot and celery, with splash of oil for a few minutes, on medium heat, stirring constantly.
Add the fresh thyme, turmeric, pepper and salt.
Add the chicken stock to the pan, then add the raw chicken. Bring the pan to a simmer, then reduce to a low heat and cook for a few more minutes.
Check a few pieces of chicken to ensure the pieces of meat are consistently cooked through.
Suggestions
Add additional garlic, ginger, turmeric, pepper and salt to suit your individual taste
To increase turmeric’s bioavailability, always pair turmeric with black pepper
Serve with fresh parsley
Serve with a dollop of sour cream and gluten-free bread (sourdough, cornbread or buckwheat bread)
This recipe is delicious and fulfilling on its own or to turn this into a heartier meal, serving suggestions include rice, millet and quinoa.
