Speedy chicken soup
According the Chinese medicine the best remedy for the common cold is chicken soup. But not any chicken soup. They believe that it’s the combination of ginger-garlic-chilli-chicken that successfully combat the symptoms of cold. The best broth is the slow-cooked version such as mychicken soup recipe. But what can you do if you don’t have any chicken in your fridge/freezer and you’re too ill to go to the shops? My solution is using organic chicken stock, to which I add lot’s of seasonal veggies and the ginger-chilli-garlic combo. This speedy chicken soup is ready within 15 minutes, which I take several times during the day. My cold only lasts one or two days instead of the normal 5-7. The recipe can be changed, you can use any veggies you have in your pantry/fridge/freezer to the soup – such as mushroom, kale, spinach, cabbage, celeriac, broad beans, swede, sweet potatoes, etc. – try to combine at least 3 different types!
Ingredients
Method
- Cut the leek into chunks, the carrot into small cubes. Cut off the end of the chilli. Peel the garlic. Peel the ginger and cut it in half.
- Put the chopped veggies, chilli, garlic and ginger in a pot. Add the stock and bring to the boil. Add the broccoli and cook for 5 minutes. Add the peas (green beans, kale or spinach) and cook for another 5 minutes.
- Check whether the carrots and broccoli are cooked – they should be al dente, not too soft.
- Serve warm, with more chilli if you like.