Healing Chicken Soup (with Greens, Lemongrass and Ginger)
While I used ready-made barbecue chicken in this Healing Chicken Soup I went for the free-range variety and used Stock Merchant's Free-Range Chicken Stock to make the soup more wholesome. As for the greens, anything goes really, but make sure to add a couple of sprigs of sliced spring onions - they have similar properties to garlic!
Servings: 2
Ingredients
- 1/4 free-range barbecue chicken
- 1 tsp peanut or olive oil
- 2 tsp minced lemongrass
- 2 tsp minced ginger
- 1 tsp minced garlic
- 3 sprigs spring onions sliced
- 4 cups chicken stock
- 150 g Chinese broccoli trimmed and sliced across into 1 inch lots
- 1/2 head broccoli trimmed into florets
- 100 g baby spinach leaves
- sea salt and pepper to taste
To serve:
- extra spring onions green part only
- chicken meat from Step 1
- chilli powder if using
Instructions
- Peel skin off the chicken, set aside. Pick meat off the bones and shred, set aside reserving bones.
- Heat oil in a medium stock pot over medium heat. Add lemongrass, ginger, garlic and spring onions and cook for a minute, until fragrant.
- Add stock and reserved bones and skin off the chicken. Bring the stock to a boil, lower heat to a simmer and cook for another 5 minutes, for the skin and bones to impart extra flavour.
- Remove bones and skin from the stock with a slotted spoon and discard.
- Now add prepared Chinese broccoli and broccoli florets, cook for 2 minutes. Add baby spinach leaves and season the soup to taste with sea salt and pepper.
- Serve hot Healing Chicken Soup with shredded chicken (dusted with chilli, if using) and extra spring onions.
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