Winter Chicken Soup

My winter soup is a go to favourite of mine, especially when I feel unwell. I love a big bowl of steaming hot soup as does one of my boys. My soup is made with loads of fresh garlic, ginger and turmeric but you can also use a powder if that is all you have. I also try to use organic vegetables and organic or free range chicken.

Sometimes I make my own stock or I will also use a good quality chicken stock. If you are vegetarian then you can do the same recipe with vegetable stock and minus the chicken. Sometimes I add noodles or pasta.

Sometimes I add chicken meat (especially if I have made the stock). And sometimes I might add an egg, especially if I use noodles as well.

I always use garlic, onion, and leeks as these are great antiviral, antibacterial products that help boost the immune system. While the turmeric is anti-inflammatory. As for the other vegetables it really depends on what is in the fridge. But I try and include all colours.

You will need:
2 cloves of garlic
2cm fresh ginger
2cm fresh turmeric
1 tsp of curry powder
1 litre of good quality chicken stock
3 cups of mixed vegetables including carrots, zucchini, celery, sweet potato, potato, peas, and spinach (use seasonal produce for maximum nutrients)
Salt and pepper.

Sweat off the garlic, onion and leeks, then add the stock and curry powder. Start to bring to the boil. Add other vegetables and simmer for 20 minutes. If adding chicken bring the soup to a boil before adding then simmer until chicken is cooked, this poaches the chicken in the soup mix.
Serve with Kale bread (see recipes) or bread of your choice.

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