Congestion-clearing chicken soup Way back in the 1970s, researchers conducted a study that suggests that chicken soup’s long-held reputation as being the perfect comfort food when you’ve got a cold is well- deserved. Their study showed that hot chicken soup helps improve nasal air flow – which is just what you need when you’ve got a blocked nose! 7 This recipe takes the congestion- clearing benefits of chicken soup a step further, incorporating traditionally prized ingredients like ginger and chilli to help clear your head, shiitake mushrooms for immune support, garlic for its antibacterial properties, plus veggies that provide vitamin C and betacarotene.
Instructions
1. Put dried mushrooms in a small bowl, cover with boiling water, then leave to rehydrate for 20 minutes. When they’re soft and plump, remove them from the water and cut off the stems.
2. Remove any tendons, skin or veins from the chicken, then place in a shallow pan.
3. Pour the water and stock mixture into the pan until the chicken is submerged.
4. Put on a very hot stove until the liquid boils, then cover the pan and simmer on low heat for 15-20 minutes or until the chicken is cooked.
Ingredients Serves 1 person as a main meal, or two as an entrée.
5. In a separate pot, cook the noodles in a small portion of water, as per the instructions on the pack (normally 8-10 minutes).
Enough water and vegetable or chicken stock to cover the chicken in a shallow pan in a ratio of around 1-part stock to 3-parts water (the amount of liquid you need depends on the size of your pan).
6. When cooked, slice or shred the chicken into small pieces, and place it in the serving bowl with the strained noodles.
1 chicken breast 1 shallot, finely sliced 1 small carrot, finely sliced 30 g snow peas, coarsely chopped 1/2 red capsicum, finely sliced 1/4-1/2 chilli, sliced finely (adjust quantity according to taste and how congested you’re feeling) 2 additional cups of vegetable or chicken stock
5-10 slices dried shiitake mushrooms 50g soba or udon noodles 2 teaspoons tamari or soy sauce
7. In a separate saucepan, combine the stock, tamari, grated ginger, crushed garlic and sesame oil, and bring the liquid to the boil. Put the lid on the pot, turn the heat down low and simmer for 5 minutes.
8. Add the shiitake mushrooms and carrots, then continue simmering until the carrot is just tender.
5cm piece fresh ginger, grated
9. Add the snow peas, shallot, capsicum and chilli, and simmer for an additional two minutes.
2 cloves garlic, crushed
1/2 teaspoon sesame oil
10. Ladle the vegetables and broth over the chicken and noodles.
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