Ingredients- Serves 10
- Olive oil -2 tablespoons
- Onions -1 whole onion diced
- 10 cloves garlic, smashed (approx. 1 whole bulb)
- 3 litre (35 1/4 fl oz) chicken or vegetable stock ( the better the stock the richer the flavour of the soup) ie don’t go cheap on the stock
- 1 litre (35 1/4 fl oz) water ( for extra flavour add an extra litre of stock instead of water)
- 2 tablespoon finely grated ginger
- 1 tablespoon fresh grated turmeric
- Lemongrass whole stick bash with blunt end of the knife first (take out before serving )
- Carrots 2 – grated or diced or thinly sliced
- Cellery- ½ bunch chopped sliced
- Kale- ½ bunch chopped
- Red Cabbage -1/2of a whole chopped
- Spinach- ½ of a bunch chopped
- Bok choy -1 bunch chopped
- Shiitake Mushrooms -6 sliced
- Fresh Red chilli – 1 (as per spice taste) chopped
- 750g- 1kg (17 1/2 oz) organic chicken breast, cut into slices,
- Salt and pepper to taste (I do a teaspoon of each)
- Optional Add Coriander chopped when you serve
Method
- Get a large pot and add ingredients in the order as listed above and start with Combine the Onion, garlic, turmeric, ginger, stock, water and into a large pot.
- Then add the additional ingredients in order as you finishing chopping each one
- Simmer for 15-20 minutes over a low heat then add chicken and cook for approx. 10min or until chicken is cooked through and flavours have infused into the stock.
- Serve in bowls or large Mug and sip slowly. Enjoy.
- For Broth lovers – you can add more stock for extra broth and it will serve more without adding any additional ingredients and this soup is even better on the second day reheated.
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.
