IMMUNE BOOSTING CHICKEN SOUP

IMMUNE BOOSTING CHICKEN SOUP image

Categories Chicken

Yield 4

Number Of Ingredients 9

10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35 1/4 fl oz) chicken or vegetable stock
1 litre (35 1/4 fl oz) water
500 g (17 1/2 oz) free range / organic chicken breast, cut into chunks ( see notes on using whole chicken)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce

Steps:

Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot. Simmer for 5 - 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock. Add mirin, tamari and coriander just before serving. Serve in large bowls and sip slowly. Enjoy. Notes: Vegetarians can use vegetable stock in place of chicken stock and my lane kluski or silken tofu in place of the chicken. For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you'll ever eat. Fresh turmeric is available from your local grocer. if using dry then only use 1/4 teaspoon but fresh is best for it's anti-viral properties. Other vegetables can be added if you like such as shiitake mushroom, spinach, kale. A little chilli or my XO Sauce can be added for a little heat. This soup only takes 10 minutes to make, which is why chicken breasts are used. Obviously you can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1 1/2 hours.