This is a dish to share with loved ones on a cold night or to prepare for friends who are feeling under the weather. You may also like to double up your ingredients to make in bulk so you’ve a ready supply of nourishing soup, ready to go on those nights you’re late back from work.
This soup contains a powerful blend of anti-oxidants and anti-inflammatories. The Vitamin D content from the mushrooms and zinc from the broth as also just who you want boosting your immune system this winter.
- 500g higher welfare chicken breast
- 1 leak
- 500mls of chicken bone broth (or equivalent from concentrate)
- 2 cups of various mushrooms
- 1 leak
- Thumb Galangal
- Clove of garlic
- Thumb of ginger
- 1 Sliced red chilli
- Lime leaf (one or two will do)
- 1tsp Turmeric
- 1 tsp Fennel seed
- 1 tsp Coriander
- 1tsp Mixed spice
- 1tbsp dark soy sauce
- 1tsp Salt and pepper to taste
- Slice chicken into finger like pieces and sauté in with salt and pepper in a medium-large pot.
- Peel and slice galangal, ginger, garlic and leak into discs. Add it all to your pot along with mushrooms, fennel seeds, chilli, lime leaf and spices once chicken has lightly browned. Allow to soften and brown on a medium-high heat a further 10 minutes. The vegetables will be doing all lovely caramelising things.
- Next slowly pour the broth and soy into your pot, stir through.
- The longer you let it simmer on a low heat the more fragrant and infused the chicken and vegetables will become. You may need to add dashes of hot water here and there so it doesn’t reduce too much.
- You may want to add some noodles (2-4 minutes in the pot before serving) to increase the carb content. Or I like to get a good seedy slice of toast to serve alongside.
The above makes 3 serves, the macros described are per serve:
Each: 257cal 46gP 5gF 6gC