I have no idea where I originally got this recipe, as it was some time ago. It works wonders though when you have the flu or a general cold with a cough, stuffed up nose and the sniffles (the secret is in the chillies for helping to break up congestion and mucus); it’s also fantastic as a general “pick me up” for people that are recovering from an illness that need to build up their strength and energy again.
Recipe for Chicken Soup
- 8 chicken thighs (without skin)
- 8 crushed cloves of garlic
- 1 onion chopped into small chunks
- 2-3 small red chilies (use the small hot type, as they help to break up mucus and clear congestion)
- 2 teaspoons grated ginger
- 2 litres chicken stock
- 2 finely chopped carrots
- 1-2 handfuls corn
- 1 cup macaroni pasta
- 2-3 handfuls baby spinach
- I also sometimes like to add some canned sliced water chestnut and bamboo shoots at the end of the cooking time, and to garnish with some fresh bean sprouts
- Heat the oil in a heavy based large stock pot and brown the chicken, garlic, onion, chili and ginger.
- Add the chicken stock, carrots and corn.
- Bring to the boil, and if needed add water.
- Simmer for 15-30 minutes.
- Take out the chicken, pull the meat off the bone, break meat into small pieces and put back in the pot.
- Add macaroni and simmer for 15-20 minutes or until pasta is cooked.
- Add baby spinach, taste, add salt and pepper if needed, then serve.
This will certainly help ease those flu “blues”, enjoy!