Healthy Living Advice

Tips for health, strength, weight-loss, and nutrition

Chicken Soup

With the flu season upon us and the nights getting colder we are starting to see a lot of people come down with colds and flus. So I have chosen this week’s recipe to help get you back on top of your game.   

Ingredients

- Free-range barbecue chicken

- 1 tsp coconut oil

- 2 tsp minced lemongrass

- 2 tsp minced ginger

- 1 tsp minced garlic

- 3 sprigs spring onions, sliced

- 4 cups free-range chicken stock

- 150g Chinese broccoli, trimmed and sliced across into 1 inch lots

- ½ head broccoli, trimmed into florets

- 100g baby spinach leaves

- Pink Sea salt and pepper, to taste

Method

  1. Start by taking the skin off the chicken and removing the bones and setting them aside, then shred the meat.
  2. Heat oil in a large pot and place over a medium heat. 
  3. Once pot has come to heat add in the lemongrass, ginger, garlic and spring onions and cook for 1 minute.
  4. Next step is to add in the stock and then add the bones and skin off the chicken. Bring to a boil then lower the heat to a simmer and leave to cook for 5 minutes, this will let the bones and skin add in its flavour.
  5. After 5 minutes remove the skin and bones from the soup and throw away.
  6. Next add in all the broccolis and let these cook for 2 minutes before adding in the baby spinach, add salt and pepper to taste.
  7. Add the chicken just before serving and enjoy a energising, cold flighting meal.

 

To Healthy Living

Daniel


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