Cold Relieving Chicken and Vegetable Soup
Serves 4-6
Ingredients
6 cups chicken bone broth
2 chicken thighs skin removed and cut into bite size strips
1 large brown onion quartered and sliced
2 cloves garlic chopped finely
2 cms piece of freshginger grated
1 tblspn chopped fresh thyme
1 tblspn chopped fresh parsley
1 leek including younger green stalks cut in half lengthwise and chopped
1 med potatoe diced or other root vegetable .e.g turnip or parsnip if nightshade free
1 large carrot chopped into quadrants & sliced
1 sticks of celery sliced including leaves chopped
4 shitake mushrooms – stalks removed & caps thinly sliced
1 ripe tomato chopped (exclude if nightshade free)
1 tblspn coriander leaves chopped
1 tblspn lemon juice & 2 tspns lemon zest (grated peel)
Method
Bring broth to the boil.
Add chicken, onion, garlic, thyme and parsley
Simmer for10 mins
Add vegetables, simmer covered for a further 15mins until just tender
Finally add tomato, coriander leaves, lemon zest and simmer gently for another 5 mins. Lastly add lemon juice just before serving.
Options
Add finely chopped red chilli to add a bit of zing or turmeric to reduce inflammation.
You can also add 2 tblspns of pearl barley(if not gluten free) or rice at the beginning to make the soup a more hearty meal.
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