This quick ‘meal in a bowl’ uses immune-boosting ingredients that reflect my core principles of food, health and well-being, all wrapped up together in a delicious soup. Perfect for this time of year, with its challenging weather and fluctuating temperatures.
The ginger, garlic and turmeric are detoxifying herbs with antiviral properties. They aid digestion, stimulate circulation, reduce inflammation and boosting your immune system generally. The protein from the chicken supplies essential amino acids for a body to heal and nourish. Vegetarians can substitute protein-rich tofu for the meat, and use vegetable stock instead of chicken stock.
What you need
- 500g free range/organic chicken cut into bite-size chunks
- 1 litre chicken or veg stock (I always use stock at half strength, it works fine)
- 1 litre water
- 10 garlic cloves, smashed up
- 2 tbsp fresh grated ginger
- 1 tbsp fresh grated turmeric (or powdered if you can’t get fresh)
- 3 tbsp tamari/soy sauce
- 2 bunches coriander chopped
- Olive oil and seasoning
What you do
Simply combine the garlic, turmeric, ginger, stock, water and chicken in a large pot. Simmer for ten minutes until the chicken is cooked through and all the flavours have infused. Add the tamari/soy and coriander before serving.
Serve in large bowl, slowly sip and enjoy the goodness inherent in every mouthful of the steaming broth.
Red Cabot is interested in food, nature and small things. He sells his food at Westport Country Markets in St Anne’s Boxing Club, James’s Street car park, Westport, every Thursday, from 8am to 1pm.