Immune Boosting Chicken Soup
GF | DF | RSF | EF | NF
Equipment
- Large Soup Pot
- cutting board
- knife
- Wooden Spoon or Ladle
- Measuring Cups and Spoons
Ingredients
- 500 grams chicken thigh or use leftover cooked chicken – see notes
- 4-6 cloves garlic minced
- 1 leek white only, sliced
- 2 carrots diced
- 2 stalks celery diced
- 2 tsp fresh turmeric finely grated (or 1/2 tsp dried)
- 2 tsp fresh ginger finely grated or minced
- 1 TBSP fresh thyme or 2 tsp dried thyme
- 1 litre chicken Bone Broth
- 300 ml water
- Salt and pepper to taste
OPTIONAL:
- 1 cob of corn kernels removed, or 1 cup frozen corn kernels
- 1-2 red chillies finely chopped
- 200 grams pasta of choice (e.g., orzo, macaroni, GF option if needed)
Instructions
- Heat a drizzle of oil in a large pot over medium heat. Add the chicken thighs and cook for a few minutes on each side until browned. Remove and set aside.
- In the same pot, add leek, carrot, and celery, and cook for 5–7 minutes until softened. Then add a splash of the broth to deglaze, scraping up the golden bits at the bottom.
- Stir through garlic, turmeric, ginger and thyme. Cook for another minute until fragrant.
- Add the pasta, pour in the remaining broth and water, then return the chicken to the pot. If using fresh corn, add it here too.
- Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes, or until chicken is tender and pasta is cooked through. Stir in frozen corn or chopped chilli in the last 5 minutes if using.
- Season to taste and serve warm.
Notes
Swaps & Tips
- Leftover roast chicken? Skip browning and add in the last 5 minutes to warm through.
- Grain-free: Swap pasta for cooked rice, quinoa, rice noodles, or leave out altogether.
- Extra veggies? Add spinach, peas, or zucchini near the end.
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