Chicken soup is, in my humble opinion, a remedy for all things. Hangover, stress or heartbreak. It also works particularly well on colds – handy for me as I have been making everyone around me jump with my (embarrassingly loud) sneezes.
I used my crock pot again to make this. Feel free to email if you want to just do it on the hob.
To make this soup you will need:
A medium sized whole chicken
1 5cm piece of root ginger
3 garlic cloves
Salt and pepper
1 tbs soy sauce
1 tbs fish sauce
250ml vegetable stock
2 pak choi
A large handful of green beans
A large handful of sugar snap peas
Spring onions (to serve)
Peel and quarter your onion and peel and slice the ginger. Crush the garlic. Put the chicken upside down in the slow cooker and add the onions, ginger and garlic. Season with the salt and pepper. Pour over enough cold water to cover the chicken. Cover and cook on a low heat for 6-8 hours.
Remove the chicken from the slow cooker and allow to cool until you can handle it. Remove the skin and then strip the chicken of the meat (I just used my fingers for this bit).
Use a sieve to strain the liquid from the slow cooker. Add to this the soy sauce and fish sauce as well as the vegetable stock. Add the chicken meat and start heating.
Add the noodles, beans and sugar snap peas.
Once the noodles are soft add the pak choi and cook for another couple of minutes.
To serve, top with the spring onions.
I felt much better after my chicken soup. A straightforward and healthy way to cute a multitude of problems. (However, if you are feeling really poorly you should really get someone else to make it for you!)