18/01/2018
Oh no not the "Australian Flu"...
Immune Boosting Soup!
It seems quite a few of my dear friends have been struck down with what the media are dubbing the “Australian Flu” over the last month or so. Here is my Immune Boosting Chicken Soup to help you get well.
When I was little my grandmother (who was a fabulous cook) would make my grandfather, who suffered from severe Bronchitis, a chicken soup broth. I have always lived on soup ever since when I am feeling bad and can say that it’s the best tonic for getting your energy back, you instantly feel it’s healing effects with every mouthful.
Don’t be scared off by the amount of garlic in the recipe – after a few minutes the flavour will infuse into the stock and give it richness and density. It’s the key to it’s flavour and staying cold and flu free. It only takes 10 minutes to make and it’s totally delicious. Sip it slowly, and enjoy.
What’s good about it:
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.
Serves 4
Time it takes: 10 minutes
Ingredients
6 cloves garlic, smashed
2 tablespoon finely grated ginger
1 tablespoon turmeric (fresh if you can find it)
1 litre chicken or vegetable stock
1 litre water
500 g free range / organic chicken breast, cut into chunks
2 bunches coriander, chopped
¼ cup 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. Get well and enjoy!
