I live for this soup. It's like a warm hug when you're feeling run down, snotty-nosed and you're practically begging for someone to take care of you. Every single ingredient is nourishing, restorative and immune supportive. This recipe is so good that I use it as part of my gut cleanse meal delivery service and I give it to clients looking to restore their immune system and digestive fire. I like to make a batch and freeze half - the perfect rainy-day accoutrement!
2 litres of organic chicken stock (ideally a slow cooked homemade version like this one)
500g chicken thigh, sliced into small chunks
1 1/2 cups finely chopped celery
1 1/2 cups finely chopped carrots
5 cloves garlic minced garlic
2 tablespoon finely grated ginger
2 teaspoon finely grated turmeric (or 2 tsp dried turmeric if you prefer)
1 cup (loosely packed) finely chopped parsley
1/2 cup (loosely packed) finely chopped fresh coriander
1 can lentils, drained and rinsed (optional)
1 lemon, juiced
generous seasoning of sea salt
Add the chicken and a dash of olive oil to a large saucepan over a medium-high heat. Cook for 5-6 minutes, or until lightly browned and just cooked through. Remove from the pan and slice into even smaller chunks. Set aside. Return the saucepan to the heat. Add the finely chopped celery, carrots and another dash of olive oil on a medium heat. Let it cook, stirring occasionally, for 3-5 minutes or until the vegetables soften. Add your stock to the saucepan, together with the ginger and garlic. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further. Add in the chicken chunks, lentils, fresh herbs and lemon juice. Cook for a further 2-3 minutes, or until everything is combined and the chicken has cooked through.
Season to taste with sea salt. Serve immediately.