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.


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.


  • 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



  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!







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