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IMMUNE BOOSTING CHICKEN SOUP

CategoryDifficultyIntermediate

A hearty chicken soup jampacked with flavour!

Yields8 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
INGREDIENTS:
 2 large (1.5kg) free-range chickens
 4 garlic cloves, finely chopped
 5cm piece of ginger, peeled and finely chopped
 1 long fresh chilli, finely chopped
 2 tsp ground turmeric powder
 1 tsp ground black pepper
 3 tbsp olive oil
 2 x 270mL cans of coconut milk
 1 large sweet potato, peeled and chopped
 Himalayan salt, to taste
 2 small limes, juiced
 fresh coriander or parsley sprigs, to serve (optional)
 shredded sweet potato, to garnish (optional)
METHOD:
1

Place both chickens in a large stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, then reduce heat to low. Simmer for 1½ hours or until the chickens are tender.

2

Carefully remove both chickens from the broth and place them onto a large chopping board. Set aside to cool. Strain the chicken stock into a large mixing bowl, discarding the solids and reserving the liquid. Coarsely shred the meat, whilst discarding the skin and bones, and store in a small mixing bowl until needed.

NOTE: if you prefer a roasted chicken flavour, simply place both chickens strained from the broth in an oven dish with a roasted rack with a cup of water added to the base of the dish and bake for 30 minutes extra. Remove from the oven and allow to cool on roasting rack.

3

Heat the olive oil in a large stockpot. Add the garlic, ginger, and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric and pepper. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly.

NOTE: The creaminess of the soup will vary depending on the thickness of the coconut milk used.

4

Add the chopped sweet potato and simmer for 10 minutes until tender. Add the shredded chicken and simmer for a further 5 minutes to heat through. Stir in the lime juice. Season with Himalayan salt to taste.

5

Serve in soup bowls. Top with coriander/parsley if desired

Ingredients

INGREDIENTS:
 2 large (1.5kg) free-range chickens
 4 garlic cloves, finely chopped
 5cm piece of ginger, peeled and finely chopped
 1 long fresh chilli, finely chopped
 2 tsp ground turmeric powder
 1 tsp ground black pepper
 3 tbsp olive oil
 2 x 270mL cans of coconut milk
 1 large sweet potato, peeled and chopped
 Himalayan salt, to taste
 2 small limes, juiced
 fresh coriander or parsley sprigs, to serve (optional)
 shredded sweet potato, to garnish (optional)

Directions

METHOD:
1

Place both chickens in a large stockpot. Add 4L (16 cups) water to cover. Bring to the boil, over high heat, then reduce heat to low. Simmer for 1½ hours or until the chickens are tender.

2

Carefully remove both chickens from the broth and place them onto a large chopping board. Set aside to cool. Strain the chicken stock into a large mixing bowl, discarding the solids and reserving the liquid. Coarsely shred the meat, whilst discarding the skin and bones, and store in a small mixing bowl until needed.

NOTE: if you prefer a roasted chicken flavour, simply place both chickens strained from the broth in an oven dish with a roasted rack with a cup of water added to the base of the dish and bake for 30 minutes extra. Remove from the oven and allow to cool on roasting rack.

3

Heat the olive oil in a large stockpot. Add the garlic, ginger, and chilli. Cook, stirring, for 2 minutes or until aromatic. Stir in the turmeric and pepper. Cook, stirring, for 1 minute or until aromatic. Slowly pour in the chicken stock. Add the coconut milk. Simmer for 20 minutes or until reduced slightly.

NOTE: The creaminess of the soup will vary depending on the thickness of the coconut milk used.

4

Add the chopped sweet potato and simmer for 10 minutes until tender. Add the shredded chicken and simmer for a further 5 minutes to heat through. Stir in the lime juice. Season with Himalayan salt to taste.

5

Serve in soup bowls. Top with coriander/parsley if desired

IMMUNE BOOSTING CHICKEN SOUP