Chicken soup - it's the ultimate healthy comfort food for winter. Packed full of nourishment, it feels like a big, savoury hug that restores energy and reignites that inner sparkle.
This recipe is a favourite of mine - super quick, easy, nourishing and yummy, it's my go-to on days where I'm feeling sniffly or just need an extra boost of nourishment.
I hope you love it as much as I do.
Ingredients (Serves 4)
- 1L of chicken bone broth (the homemade stuff - you can buy it from some butchers or make it yourself)
- 0.5L miso soup (use the fresh miso paste and add hot water)
- 500g chicken thighs, cut into 3cm peices
- Two large nobs of ginger, finely grated
- 3 cloves of garlic, crushed or finely grated
- Grated turmeric (about 1 thumb worth)
- 1 head of brocolli
- 8(ish) button mushrooms
- Soy sauce or tamari
- Pour the bone broth and miso into a medium-sized saucepan. Add the chicken, garlic and ginger.
- Cook on a low simmer for about 10 minutes, or until chicken is cooked through.
- Meanwhile, steam the brocolli in another saucepan - you want it on the underdone side of things, as you're adding it to the soup later. You could add it directly to the broth, but I prefer it steamed rather than boiled.
- Also meanwhile, cook the mushrooms in a fry pan with a bit of olive oil or butter, until they're nice and crispy.
- Once the chicken is cooked, add a dash of soy and mirin, to taste.
- You're ready to serve. In big bowls, add mushrooms and brocolli, then ladle out the soupy goodness and enjoy!
- Add soba noodles or brown rice to the soup for extra heartiness.
- Add any other veggies you like - spinach, kale, carrot, snow peas and corn all work nicely.
- You can use chicken breast if you like.