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.
- 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
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.