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!
- 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
- 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.