A healthy eating idea.
The time taken to prepare this chicken soup is half that of other soups I've tried. Aside from a bit of peeling and chopping it's really easy and equally tasty. This chicken soup recipe is just the ticket if you're feeling under the weather with a cold.
Serves 2
2 chicken thighs - skin on or off depending on how healthy you want to make your soup 2 large onions - sliced 12 shitake mushrooms - these mushrooms give the best flavour but you can use other varieties if you can't find them 2 tablespoons of grated fresh ginger 2 large red chillis - deseeded and chopped 2 chicken stock cubes 6 cloves of garlic - peeled and mashed to a pulp 1 large lime
Place all your ingredients apart from the garlic in a large pan and cover with water.
Bring to the boil and then reduce the heat to a simmer. Cover with a lid and simmer for 1 hour 15 minutes.
Whilst simmering the soup skim off any foam that accumulates on the top of the soup. Top up the soup with water if needed.
Once the chicken is cooked (roughly after an hour), remove from the pan. When it is cool enough to handle flake the cook meat off the bone and return it to the soup.
About 5 minutes towards the end of the cooking time add the garlic and check for seasoning. Add salt and pepper if required.
Serve in large bowls with a squeeze of fresh lime juice.
To make this dish a bit more substantial you can add some cooked noodles. I usually add a handful of cooked wholemeal soba noodles along with some beansprouts which add a crunch to the dish.
We hope you enjoy this healthy low fat recipe.