This slow-simmered chicken broth is packed with nourishing goodness, plenty of flavour, and all the comforting "hug in a mug" vibes your winter body's been craving.
The ginger, turmeric and garlic are doing the heavy lifting here, but if you are relying on a broth to get you through a rough week it is worth knowing where your vitamin C is actually coming from, because we absorb considerably less of it after surgery. For something equally gentle with more in it, try the curried cauliflower soup or the slow cooker chicken and artichoke stew.
Here's what you'll need
- 4 garlic cloves
- 1 carrot
- 12cm ginger
- 1 1/2 tsp. ground turmeric
- 1 onion
- 2 leeks
- 4 stalks of celery
- 2 stalks lemongrass
- 1 tsp. black peppercorns
- 1 tbsp. peanut oil
- 1 whole chicken
- 3 litres water
- 4 sprigs thyme
- pepper
- bay leaves
A broth on its own will not get you far on protein, so stir in a scoop of Tasteless Protein for another 15g without changing the flavour.
Here's how to make it
Cut the onion in half and place it cut-side down in a dry frying pan over medium heat. Let it cook for about 8 minutes until nicely browned. Don't panic if it looks a little burnt, that's flavour, baby.
While that's happening, chop the leeks, carrots, celery, and lemongrass into chunky pieces. Crush the peppercorns with the back of a spoon, then peel and slice the ginger.
Heat the oil in a big soup pot and fry the turmeric for 30 seconds until fragrant. Add the chicken and water, then bring everything to a boil. Scoop off any foam floating around on top.
Toss in the veggies, pepper, thyme, bay leaves, half the lemongrass, and half the ginger. Lower the heat and let it gently simmer away for 2 hours. Give it the occasional skim if needed.
Remove the chicken and strain the broth. Let it cool a little, then pop it in the fridge so the fat firms up on top. Once chilled, scoop the fat off with a spoon.
Pull the meat off the chicken and save it for soups, salads, pasta, wraps. Future you will be very smug about this.
Put the broth back on the heat. Add the remaining ginger and lemongrass, then simmer for another 45 minutes on low.
Remove the ginger and lemongrass before serving. Or let the broth cool completely and freeze for a rainy day.
If you are adding Tasteless Protein, mix it into a little cool broth first and stir that through, rather than tipping it straight into the hot pot.
Did you make this WLS-friendly recipe?