Immune boosting chicken soup recipe from nutritionist Britta Hochkeppel

There are few thing that beats a good chicken soup to help warm and energise as well as give you a golden glow, believes Britta Hochkeppel, nutritionist, naturopath and energy healer.

She says: “Using chicken thighs makes it a good source of lean protein and the mixture of winter root veg, herbs and spices provide the body with important fibre and immune boosting vitamins. A dash of turmeric will help to boost metabolism, too.”

 INGREDIENTS (4 portions)

• 1 tbsp flaxseed oil
• 3 chopped carrots
• broccoli or cauliflower stems
• 1/2 savoy cabbage, sliced
• 2 cloves garlic, crushed
• 2 potatoes, chopped
• 240ml bouillon or chicken stock
• 1 bay leaf
• 1 tbsp fresh turmeric, grated
• 1 tbsp fresh ginger, grated
• 4 chicken tights
• black pepper, sea salt, chillis

• STEP 1

Heat 1 tbsp flaxseed oil in a large heavy-based pan. Add 3 chopped carrots, a few stems of broccoli/ cauliflower, half Savoy cabbage, sliced, 2 cloves garlic, crushed and 2 waxy potatoes, chopped and stir fry for few minutes.

• STEP 2

Stir in 240ml bouillon or chicken stock, 1 bay leaf, teaspoon each turmeric and fresh grated ginger, simmer for 10 mins.

• STEP 3

Add 4 pre-cooked chicken thighs, shredded, simmer for 5 minutes until soup ‘smiles’ just breaks through with bubbles. Then remove half the mixture, and purée with a stick blender. Tip back into the pan with the rest of the soup, add black pepper, sea salt and chilli and simmer for 5 mins until hot through.

• STEP 4

Ladle the soup into bowls, serve with warm sourdough bread and enjoy!

For more information, nutrition and healing recipes, visit vitaserena.co.uk.