This is my go-to soup whenever I feel a cold or flu coming on. Warm nourishing foods like this help to keep the body at a flu-fighting temperature and fend off any nasties. It’s laden with garlic – a fantastic antimicrobial, antifungal and immune booster, turmeric – a powerful anti-inflammatory, and ginger a robust digestive.
Serves: 4-6
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 500g chicken thigh, sliced into small chunks
- 1 red onion, finely sliced
- 1½ cups finely chopped celery
- 1½ cups finely chopped carrots
- 2L organic chicken stock
- 5 cloves garlic, minced
- 2 tbsp finely grated ginger
- 2 tsp finely grated turmeric (or 2 tsp dried turmeric if you prefer)
- 1 lemon, juiced
- Generous pinch sea salt
Method
- Add the chicken and a dash of olive oil to a large saucepan over medium-high heat. Cook for 5-6 mins, or until lightly browned and just cooked through. Remove from the pan and slice into even smaller chunks. Set aside.
- Return the saucepan to the heat. Add the finely chopped celery, carrots and onion, and another dash of olive oil on medium heat. Let it cook, stirring occasionally, for 5-6 mins or until the vegetables soften.
- Add your stock to the saucepan, together with the garlic, ginger and turmeric. Bring to a gentle simmer and cook for 5-10 mins or until vegetables soften further. Add in the chicken chunks and lemon juice. Cook for a further 2-3 mins, or until everything is combined and the chicken has cooked through. Season to taste with sea salt. Serve immediately.
- Tip: Boost the immune system using this recipe by adding as much garlic as you can tolerate! Garlic is a fantastic antimicrobial, antifungal and immune booster.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
