Immune boosting chicken soup recipe from nutritionist Britta Hochkeppe

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.