I made this recipe last week and it was soo tasty. I love soup in winter as it's so warming for the body and nice and gentle on the digestive system with so many nutrients. This recipe is taken from the latest 'I Quit Sugar' One Pot Wonders Cookbook.

KUNG FLU FIGHTING SOUP

image via I Quit Sugar

image via I Quit Sugar

  • 2 tbspns coconut oil/extra virgin olive oil
  • sea salt and freshly ground black pepper, to season.
  • 400 g chicken thigh, cut into chunks or 2 cups leftover Roast Chicken.
  • brown onions, roughly diced.
  • cloves garlic, minced.
  • carrots, roughly sliced.
  • celery sticks, roughly chopped.
  • 2 teaspoons dried (or fresh) turmeric.
  • 2 teaspoons dried (or fresh) ginger.
  • 2 teaspoons dried (or fresh) thyme.
  • 2 teaspoons dried (or fresh) rosemary.
  • 2 tablespoons apple cider vinegar, optional.
  • 2L chicken stock.
  • bay leaves.
  • 4 cups green leafy vegetables (kale, bok choy, english spinach), de-stalked and roughly chopped.

1. Heat coconut oil (or olive) in a large soup pot. If using raw chicken, season with salt and pepper on both sides and place chicken in pot to sear on both sides for 1-2 minutes. Transfer to a plate. 

2. Add onion, garlic, carrots & celery to pot and cook for about 4-5 minutes until soft. Sprinkle herbs & spices over top and cook for a further 2 minutes until fragrant. 

3. Pour over apple cider vinegar (if using). Add chicken stock, bay leaves and chicken pieces. Cover and cook for 20 minutes until chicken is cooked through. Before serving, stir though green leafy vegetables until wilted and delicious. 

 

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