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Healing Chicken Soup with Greens
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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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 2


  • 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


  • 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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