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Immune Boosting Chicken Soup
By Teresa Cutter
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What's great about it
When I was a little, my great Aunt used to make this amazing Polish chicken soup called Rosól to help fight colds or flu. It was amazing and you could instantly feel it's healing effects with every mouthful. Garlic, turmeric and ginger are potent detoxifying and antiviral herbs to help the body get rid of toxins, stimulate circulation, reduce inflammation, aid digestion and boost your immune system. Coriander also has antibacterial and anti-inflammatory properties that can help fight disease. Adding a little protein such as chicken will supply your body with essential amino acids your body needs to heal and nourish. The perfect ingredients to help you get through the winter!
Ingredients
Serves 4
10 cloves garlic, smashed (approx 1 whole bulb)
2 tablespoon finely grated ginger
1 tablespoon fresh grated turmeric (see notes)
1 litre (35 1/4 fl oz) chicken or vegetable stock
1 litre (35 1/4 fl oz) water
500 g (17 1/2 oz) organic chicken breast, cut into chunks (see notes)
2 bunches coriander, chopped
¼ cup (60 ml / 2 oz) mirin or rice wine (optional but delicious)
3 tablespoons tamari soy sauce
Method
- Combine the garlic, turmeric, ginger, stock, water and chicken into a large pot.
- Simmer for 5 - 10 minutes over a low heat until chicken is cooked through and flavours have infused into the stock.
- Add mirin, tamari and coriander just before serving.
- Serve in large bowls and sip slowly. Enjoy.
Notes and Inspiration
Vegetarians can use vegetable stock in place of chicken stock and use organic silken tofu in place of the chicken to boost protein.
For lane kluski (polish for egg noodles) beat 2 eggs and pour in a thin stream over the simmering stock for the best egg noodles you'll ever eat.
Fresh turmeric is available from your local grocer. if using dry then only use 1/4 teaspoon but fresh is best for it's anti-viral properties
A little chilli or my XO Sauce can be added for a little heat
Other vegetables can be added if you like such as shiitake mushroom, spinach, kale.
This soup only takes 10 minutes to make, which is why chicken breasts are used. However, you can use chicken thigh in place of breast depending on your preference.
You can make this soup using a whole chicken, using all of the stock and removing the tender meat from the chicken then stirring through the stock before serving. This will take approx 1 1/2 hours.
More healthy recipes from Teresa Cutter
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