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.
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
- 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.
- Add the bone broth and water to the pan and bring to a gentle simmer.
- Tear the chicken into strips and add to the soup along with bok choy leaves. Allow to cook for about 3-4 minutes.
- 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,
- Top with extra strips of lemongrass when serving.