Cold-Busting Chicken Soup

With its nourishing ingredients, this chicken soup is my favourite dish when I feel like a pick-me-up. I like to make this after a Sunday roast, using leftover meat and fresh bone broth made from the carcass.

albumtemp-28

Serves 2

Approximate nutrition per serving: 261kcal / 13.3g fat / 5.8g saturated fat / 10.9g total carbs / 2.1g fibre / 8.8g net carbs / 24.4g protein.

Ingredients:

  • Leftover meat, ideally 2 thighs
  • 250ml chicken bone broth
  • 400ml water
  • 1 head of bok / pak choy, washed
  • 1 or 2 red chillies, to taste
  • 50g leek, finely sliced
  • 2 garlic cloves, crushed
  • 15g fresh ginger, julienned
  • 10g fresh lemongrass, julienned
  • 1 tablespoon grass-fed ghee / butter
  • Pinch of sea salt

 

Method:

  1. Melt the ghee in a saucepan. Sauté the leek, chillies, half the ginger, half the garlic and a few strips of lemongrass for about 3 minutes.
  2. Add the bone broth and water to the pan and bring to a gentle simmer.
  3. Tear the chicken into strips and add to the soup along with bok choy leaves. Allow to cook for about 3-4 minutes.
  4. Before serving, add the remaining ginger and garlic along with a pinch of sea salt. By adding half the ginger and garlic just before serving, more of the beneficial properties, which might have been diminished by prolonged cooking, will remain intact,
  5. Top with extra strips of lemongrass when serving.
  6. Enjoy!

 

G.

 

Tip:

 

Advertisements

2 thoughts on “Cold-Busting Chicken Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s