The change of season often results in sniffles, colds and flu. So this week, I thought I’d create a recipe not only loaded with flavour, but also armed with goodness that will help fight off these pre-winter bugs. This recipe is packed with anti-bacterial and anti-viral garlic, vitamin C from the lemon and ginger, full of antioxidants. Some call this kind of soup ‘nutritional penicillin’ and consider it a true flu buster.It’s worth a try and is utterly irresistible upon first spoonful. Enjoy!
PREP TIME: 5 MINS
COOK TIME:15 MINS
SERVES: 2-3 SERVES
1 onion, halved and thinly sliced
1 tablespoon olive oil
5 cloves garlic
2 tablespoons ginger, freshly grated
2 carrots, julienned
1 free range chicken breast
4 cups good quality chicken stock
3 white flat mushrooms or smallish Portobello, sliced
2 stalks of fresh tarragon
pack rice noodles
1 courgette, sliced
1 spring onion, thinly sliced
1. Pour the olive oil into a large pot and bring to a medium heat. Tip in the sliced onion and cook until translucent, about 3-4 minutes. Add in your ginger and garlic and cook for a further 2-3 minutes.
2. Add in your julienned carrots and combine. Cook for 2-3 minutes.
3. Next pour in your stock, add the chicken fillet, sliced mushrooms, and pull the leaves off one of the stalks of tarragon and add to the soup.
4. Bring to a simmer. After it has been simmering for about 4 minutes, add in your courgette.
5. Cook for a further 5-or-so minutes until the chicken breast is cooked through. Meanwhile, cook your rice noodles according to the instructions.
6. Take out the chicken and shred with two forks and pop back into the soup.
7. Divide the noodles evenly between two bowls. Scoop all the goodness out of the soup with a slotted spoon and again divide evenly between the two bowls.
8. Finally, pour over the soup then garnish with the spring onion and other leaves of the tarragon. Serve immediately.