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Spiced chicken and leek soup

Chicken soup is used as remedy for colds and the flu  in South-Asian countries. The combination of chicken, ginger, garlic and chilli boosts our immune system, helps to reduce inflammation in the body  and reduces the symptoms of  a cold. This Spiced chicken and leek soup is not only super healthy but easy to make, filling and absolutely delicious.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion, South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 3 leeks
  • 3 garlic cloves minced
  • 600 g potatoes
  • 400 g chicken fillet breast or thigh
  • 500 ml vegetable stock
  • 500 ml chicken stock
  • 2 star anise
  • 6 sage leaves
  • 2 cm ginger

Method
 

  1. Cut the leek in half lengthwise, then slice into 1cm pieces.
  2. In a large saucepan heat the oil and soften the leek at low temperature.
  3. Meanwhile, peel the potatoes (not necessary, if organic) and cut into bite-sized pieces. Slice the chicken thinly or into bite-sized pieces.
  4. When the leek is soft, add the garlic and the potato cubes and cook for 3-4 minutes.
  5. Add the chicken, star anise and pour in both stocks. Bring the soup to the boil, then simmer, under cover, for 20 minutes (at low heat).
  6. Slice the sage leaves into thin strips, peel & grate the ginger.
  7. When the meat and potatoes are cooked through, take the soup off the stove and add the sage & ginger. Put the lid on and rest for a couple of minutes then serve.