If you're feeling a little under the weather or if you need a big hug, give our immune boosting soup a try. Chicken soup soothes the soul while fresh ginger, turmeric and coriander roots are anti-inflammatory and packed with antioxidants, making this soup a true flu-buster.
Feel free to use whatever noodles you have on hand, and replace the spinach with thinly sliced green beans, snow peas or corn.
Ingredients 17
To Serve
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Method 7
Start by preparing the soup seasoning ingredients. Crush the whole by placing them on a chopping board and firmly pressing down with the flat side of a knife - no need to peel first. Wash and slice the and , there is no need to peel. Roughly chop the into thirds, leaving the roots and tops on. Wash the well and chop off the roots and stems, reserving the leaves for serving.
In a large stock pot, big enough to fit the whole , heat the over medium heat. Add the smashed , , , chopped shallots, , and . Sauté for 3-5 minutes, until smelling delicious and the green part of the shallot is wilted.
Place the whole in the pot, cover with 2 litres of cold water and add the . It's ok if the top of the chicken isn't covered by the liquid. Bring the pot to a gentle simmer, then reduce the heat to low, so the liquid is just bubbling. Don’t let it come to a boil or the chicken will become tough. Place the lid on and cook gently for 90 minutes, skimming the surface of the stock every so often to remove any scum.
Turn off the heat and using tongs, very carefully remove the from the pot. Place in a large bowl and let it cool down. When cool enough to handle, shred the chicken meat, discarding the bones and skin.
Strain the stock and add 2 teaspoons of salt. Now you have a bowl of shredded chicken and approximately 2L of flavoursome chicken stock.
In a separate pot, cook the to packet instructions and drain. Pour the stock back into the stock pot and bring to the boil. Turn heat to low, then add the cooked noodles, shredded and . Squeeze in the juice of a and add the . Taste and add more salt, soy or lemon juice if needed.
Serve soup into bowls and top with chopped coriander leaves, a teaspoon of or some fresh grated on top and slurp away the winter blues.
Clove Kitchen's tips
When choosing the pot to cook your chicken in, find one that fits the chicken snugly without being too roomy around the sides. This will depend on the size of your chicken. You want the chicken to be mostly covered with the liquid when cooking. Don't add more than 2L of water or your stock will be flavourless!
Helpful tips
Notes
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