A warming, nourishing soup for cold nights, with a good hit of ginger, garlic and lemon. Easy to make, and even better the next day.
Why it's a winter staple
Ginger and garlic for warmth, bone broth for comfort, kale and lemon to lift it. Simple, real ingredients that leave you feeling looked after.
Pair it with BePure Zinc Restore
Winter asks more of your immune system. Zinc is one of the key minerals for everyday immune support, so a daily top-up alongside meals like this gives your body some backup through the cooler months.
Ginger Chicken & Rice Soup
Makes a big pot (serves 4 to 6)
Ingredients
-
1 leek, thinly sliced
-
1 brown onion, thinly sliced
-
3 cloves garlic, minced
-
1 knob ginger, minced
-
2 carrots, diced or sliced
-
3 sticks celery, diced
-
1 whole chicken
-
1L bone broth or chicken stock, plus 1 cup water
-
2 bay leaves
-
1 parmesan rind
-
½ bunch kale, roughly chopped
-
1 lemon, juiced
-
Cooked rice, parsley and chilli oil, to serve
-
Salt and pepper
Method
- Add the leek, onion, garlic, ginger, carrot and celery to a large pot with a little olive oil. Cook on medium heat for 10 minutes.
- Add the whole chicken with the stock, extra water, parmesan rind and bay leaves. Bring to the boil.
- Reduce to low, cover and cook for 1 hour.
- Flip the chicken and cook for another hour.
- Remove the chicken and shred.
- Return it to the pot with the kale and lemon juice. Serve over rice with parsley and a drizzle of chilli oil.
Recipe created by tulatrition.