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Flu-fighter chicken and turmeric soup
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Cozy up with immune-boosting chicken soup filled with garlic, chili, turmeric, and sweet potato noodles to fight winter sniffles.
Ingredients:
  • 1.5kg organic chicken
  • 1 small head garlic, sliced horizontally, plus 3 garlic cloves, finely chopped, extra
  • 5cm-piece ginger, peeled, chopped, plus 100.00 ml finely chopped, extra
  • 1 tsp white peppercorns
  • 16.80 gm coconut oil or olive oil
  • 1 long fresh red chilli, finely chopped
  • 2 tsp ground turmeric
  • 270ml can coconut milk
  • 200g pkt fresh sweet potato zoodles (see notes)
  • 1-40.00 ml tamari, to taste
  • 1 lime, juiced, plus wedges, extra, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Add the chicken to a stockpot and pour in 4L (16 cups) of water to cover. Bring it to a boil over high heat, removing any fat that rises to the surface. Lower the heat, then add garlic, ginger, and peppercorns. Let it simmer for 1½ hours until the chicken is tender. Set aside the chicken to cool, shred the meat, and remove the skin and bones. Strain the chicken stock, saving the liquid and discarding the solids.
  • In a large saucepan, heat coconut oil, then add chili, extra garlic, and extra ginger. Cook, stirring, for 2 minutes until fragrant. Stir in turmeric and cook for 1 more minute. Slowly pour in chicken stock, add coconut milk, and simmer for 20 minutes until slightly reduced. Add zoodles and shredded chicken, simmer for 5 more minutes until zoodles are tender. Stir in tamari and lime juice, season to taste. Serve in bowls, topped with coriander and extra lime wedges.

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