Flu Fighter Chicken Soup
Another delicious recipe shared with us by Arwen Genge from Arwen's Thermo Pics. This warming and wholesome soup is perfect for any time of the year, but particularly in those cooler months when colds and the flu are rife. Nothing beats a big bowl of steaming hot soup when you're feeling under the weather!
Recipe Tester Feedback: “A rich and hearty broth that could be equally as good with tofu and rice noodles for vegetarians. It was a really satisfying soup." - Stacey
No: Gluten / Dairy / Egg / Nuts
Preparation Time 5 minutes
Cooking Time 30 minutes
Can be frozen
- fresh coriander - 1 small bunch, leaves and roots
- lemon - 1, zest and juice only
- fresh parsley - 2 Tbsp, leaves
- ginger - 2 Tbsp, fresh, peeled and roughly chopped
- spring onion - 2, chopped
- turmeric - 1 Tbsp, fresh (or 1 tsp dried ground turmeric)
- chilli - 1, fresh, red, plus extra to serve
- garlic cloves - 2, peeled
- coconut oil - 30g
- vegetable stock - 25g, paste or chicken stock paste
- chicken breast - 3-4, small, cubed
- water - 1L, or liquid chicken stock
- tamari - 60g, or soy sauce (*use tamari for GF)
- mirin - 30g, optional
- miso paste - 25g (*ensure GF if required)
- sea salt
- kale - 100g, baby, or baby spinach leaves
- Add the coriander leaves (from 1 small bunch) into the bowl, reserving the roots. Chop Speed 7 / 3 seconds. Set aside in a small bowl.
- Add the lemon zest (from 1 lemon), fresh parsley leaves (2 Tbsp), peeled and chopped ginger (2 Tbsp), chopped spring onions (2), fresh turmeric (1 Tbsp), chilli (1), peeled garlic cloves (2) and reserved coriander roots (from 1 small bunch) to the bowl. Chop Speed 10 / 3 seconds. Scrape down sides.
- Repeat Speed 10 / 3 seconds. Repeat again if necessary.
- Add the coconut oil (30g) to the bowl. Program 2 minutes / Steaming Temperature / Speed 1.
- Add the stock paste (25g) to the bowl.
- Add the cubed chicken breasts (3-4) into the internal steaming basket. Set the basket in place.
- Cover the chicken with water or stock (1L). Program 20 minutes / 100C / Speed 2, measuring cap on.
- Make sure that the chicken is cooked through, then empty the cooked chicken pieces into the mixer bowl.
- Add the tamari (60g), mirin (30g, if using), miso paste (25g), lemon juice (from 1 lemon), salt, pepper and the reserved chopped coriander leaves to the bowl. Mix Reverse+Speed 1 / 10 seconds.
- Add the kale (100g) into each serving bowl and pour the hot soup over, making sure to portion out the chicken cubes evenly into the bowls.
- Serve with extra chilli slices and lemon juice to taste.
Make your own!
*Make your own stock paste with the Odds and Ends Stock Paste recipe from The Make Your Own Subscriber Bonus Issue.