Nourishing Creamy Chicken Soup

 
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I have been loving the slightly chillier days here on the Gold Coast lately, and like wise the warming meals that come with it. Raw food is great, don’t get me wrong, but it’s important to give our digestive system a break every so often with broths, slow cooks and soups like this which are easy to digest but packed with nutrition. This recipe is so rich in anti-inflammatory, immune boosting herbs and phytonutrients. It’s so cheap to make, so satisfying and SO nourishing on those cooler days or when you suspect a cold is coming on. This soup is made using a slow cooker but see the notes down below for alternate methods.

Even if it’s hot where you are right now, this soup freezes really well for those days when you feel like a big bowl of hot soup! Enjoy!

Ingredients:

  • 2cm piece of fresh Ginger, peeled

  • 1 long red chilli, seeds removed

  • 5 garlic cloves (yes, 5!)

  • 1 small brown onion

  • 1 tsp organic turmeric

  • 2 carrots, chopped

  • 1 large zucchini, chopped

  • 400g pumpkin or potato, cut into cubes

  • 1L chicken stock (or I use 2Tbs dehydrated bone broth with 1L water)

  • 1 tsp Tamari

  • Juice of 1/2 lemon

  • 200g coconut cream

  • 6 chicken drum sticks (chicken thighs work also)

Method:

1. Turn your slow cooker on high

2. Add ginger, chilli, garlic and onion to a food processor and blitz till finely chopped.

3. Add to slow cooker with all remaining ingredients and let simmer for 6 hours. After 1 hour on high, turn to low for the remaining time.

4. Remove drum sticks from the slow cooker and seperate the bones from the meat. Place chicken back into the slow cooker and stir well. Serve with fresh herbs and coconut milk or treat yourself to some toasted sourdough with grass fed butter. Yum!

Note: I will often sauté the chilli, ginger, onion and garlic with olive oil and turmeric in a fry pan before adding to the slow cooker to add a much richer flavour. If you don’t have a slow cooker, follow the same steps on the stove top but let it simmer on low for 2 hours or until chicken starts to fall off the bone. This also works great in a thermomix, just cook for 40 minutes on 100 degrees, reverse, speed 1.

 

Enjoy!

Becky Jane

Certified Clinical Nutritionist // BHSc Nutritional and Dietetic Medicine