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This soup is great if you’re feeling a bit under the weather and want something light and nourishing. If possible, use chicken bone broth that you’ve made earlier rather than store-bought stock, but that is fine as well.

~Serves 2~

Ingredients

• 1 chicken breast, thinly sliced
• 1 zucchini
• 1 small bunch of bok choy, green leaves separated from the stems and cut into inch thickness.
• 1 carrot
• 2 spring onions, green sections diced and the white cut into 1 inch lengths.
• 1L chicken stock
• 1 pinch dried chilli flakes
• 1 star anise
• 1 clove garlic
• 2 thick slices of ginger
• 1 tbsp tamari/soy sauce

Method

Bring the chicken stock to the boil along with the chilli flakes, garlic, star anise, and ginger then reduce to a simmer. Add the chicken and allow to cook for a few minutes.

Spiralise the carrot and zucchini and divide into two soup bowls with the leaves of the bok choy and the greens of the spring onions.

Add the white of the bok choy and spring onions to the stock and cook for a further few minutes.  Once the chicken is cooked through, season the soup with soy sauce to taste. Divide the chicken, the cooked bok choy and spring onions amongst the bowls, the strain the soup into the bowls. The heat from the soup will cook the rest of the veg.

The post Zoodles and chicken in broth appeared first on Alison Mitchell Naturopath.

This is a great meal to make when you want something easy to digest or if you or your loved ones are feeling under the weather (perfect for these cooler months).  This recipe is from the book Secrets of the Red Lantern.

If you would prefer a more traditional congee than don’t fry the rice first, but simmer the rice for longer (up to 2 hours) until it is a porridge consistency.  Either way this is a delicious soothing recipe.

This can be enjoyed for any meal.  It is traditionally eaten as a breakfast.

~ Serves 8 ~

Ingredients

• 1/2 small brown onion, sliced
• 1 tbsp fish sauce
• 2 tsp sugar
• 1 tsp salt
• 1 tsp cracked black pepper
• 1  (4 pound) chicken, whole, or 1 carcass and 2 chicken breasts, or just breasts if carcass unavailable
• 1/2 cup long grain rice
• 1 tbsp sliced spring onions
• 1 tbsp sliced coriander

Method

In a large saucepan place 10 cups water, the onion, fish sauce, sugar, salt and pepper.  Bring to the boil then add the chicken and return to a fast simmer for 5 minutes, skimming the impurities off the surface.  Cover the saucepan with a lid, turn off the heat and allow to sit for 45 minutes.  Remove the chicken and cool by plunging into ice water for 10 seconds, reserving the stock.  Drain the chicken in a colander, then shred the meat into bite sized pieces and set aside.

In a clean saucepan, fry the rice over low heat until fragrant but not brown.  Add the prepared chicken stock and bring to the boil.  Decrease the heat to a simmer and cook, stirring regularly for 25-30 minutes.  Fold the shredded chicken into the soup and then pour into a serving bowl.  Garnish with the spring onions and coriander.  Enjoy!!

Optional

• Add a coouple drops of sesame oil for a slightly different flavour.
• Add sliced ginger or chilli to the stock for some extra warmth.

The post Chicken Rice Soup (Congee) appeared first on Alison Mitchell Naturopath.