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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!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 litre chicken stock preferably organic
  • ½ leek
  • 1 chilli
  • 2 garlic cloves
  • 1 piece of ginger 3cm
  • 1 carrot
  • Rosettes of ½ broccoli
  • ½ cup frozen peas or green beans

Method
 

  1. 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.
  2. 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.
  3. Check whether the carrots and broccoli are cooked - they should be al dente, not too soft.
  4. Serve warm, with more chilli if you like.