This chicken soup ticks all the boxes: immune support, anti-inflammatory support and great for your gut!
Emmi’s Classic Chicken Soup
Emmi’s Classic Chicken Soup
Emma Aouad
6-8
15 minutes
3 hours
traditional
Soup
Everyone has a chicken soup recipe up their sleeve. This recipe is one that we whip out as soon as someone has a sniffle or needing something comforting during winter. I use chicken tenderloins as my kids don’t love bones, but a more nutrient and cost effective option is chicken legs/ drumsticks.
Key hero foods are: garlic, ginger, lemon and turmeric for their anti-bacterial, anti- microbial, anti-viral, anti-inflammatory properties.
*I give this recipe to my brave endometriosis and adenomyosis patiences as it a great meal power packed with nutrients to cool their over productive inflammatory pathways.
Ingredients
500g chicken tenderloins
1 cup of bean mix soaked*
3-4 lemons, juiced + rind of 1 lemon
3 garlic cloves
Thumb size fresh Ginger, finely grated
4-5 carrots, cut into half moons (1cm thick)
8-10 stems of silverbeet
1 tablespoon turmeric powder (can also use fresh)
2 x 1 litre Campbells real chicken stock
Directions
Soak beans in water for a few hours, ideally rinsing through a few times until the murky water lessens. Drain and set aside.
In a pot, drizzle some olive oil in and sear chicken on both sides.
Add both chicken stocks and add the drained beans and bring to a boil.
Add silverbeet and carrots, lemon juice, lemon rind, crushed garlic, grated ginger and turmeric and turn ut down to ‘low’. Stir occasionally.
Slowly cook until the soup thickens and the beans are soft.
Adjust with water to acquire your desired thickness.
Enjoy!