CHICKEN SOUP FOR YOUR STOMACH (AND SOUL!)
With winter almost upon us, the cold and flu season is here and one of the best ways to combat colds and flu is with your diet. This chicken soup recipe comes from our acupuncturist and Chinese herbalist, Sandra O’Hagan. Brimming with ingredients, like ginger and garlic, which boost your immune system, this is perfect for prevention as well as comfort. Make a big batch and freeze it, so that even if you do succumb to the dreaded lurgy, you have something hearty to combat it.
Basic soup ingredients:
1 x chicken (organic/free range)
1 x carrot
1 x onion
1 x stalk of celery
Salt and pepper
Enough water to cover the chicken.
For added flavour, use organic bouillon.
1) Roast the chicken as you would usually. I use herbs, lots of garlic, olive oil, organic stock, sometimes a lemon, and salt and pepper.
2) Once cooked, remove the breast meat for your chicken soup.
3) Put the rest of the chicken and carcass into a large saucepan or pot and cover it completely with water.
4) Add the carrot, onion, celery, garlic and a bit of added flavouring.
5) Bring to the boil for 15 minutes and then simmer for as long as 2 hours.
6) Once cooked, separate the chicken from the stock.
7) Put the nice pieces of chicken meat back in the stock and throw away the vegetables that were used when boiling.
8) You can now freeze this stock in small containers so you can use it throughout the week in a variety of recipes.
Add to the basic stock recipe:
1) A tablespoon of organic Miso for a thin soup – you can use this for a starter dish.
3) Ginger (for that extra boost for your immune system!)
5) Shitake mushrooms
6) Green leafy vegetables
10) Onions/spring onions
11) Goji berries
13) Seeds – sesame, pumpkin or sunflower.
It’s up to you if you want to blend the soup until it is smooth, or leave as plain stock with miso, fresh vegetables and some chunks of chicken. Tailor the soup to your specific taste and enjoy!
Sandra is available on Tuesdays and alternate Saturdays. Click here to book online.