Ready to treat all your colds: past, present and future. I always say this is like a ginger shot in soup-form and it really is, but far more delicious and enjoyable, I promise. Packed with ginger, garlic, chilli, lemon, and herbs (even fresh chicken/bone broth if you’re feeling extra) and studded with fregola/giant couscous for substance (and cuteness) but any small pasta works here - I’ve made it with orzo, pastina, datterini, it all works. Get the recipe below and get better soon!
Golden Chicken Soup
Serves 4:
2 tbsp Olive Oil, plus extra to serve. 1 Onion, sliced 4 Celery Sticks, finely sliced 4 Garlic Cloves, chopped 1 Thumb of Ginger, peeled and chopped or grated 1/2 tsp Chilli Flakes 1/2 tsp Turmeric 150g Giant Couscous, or Orzo 1.5L Chicken Stock, or fresh stock 4 Cooked Chicken Thighs (or most of a small roast chicken), skin removed and meat shredded 1 Bunch Parsley, roughly chopped. 1 Bunch Dill, roughly chopped 1 Lemon, zest and juice
1. Set a large pot over a medium heat and pour in the olive oil. Once hot, add the sliced onion and celery and gently cook for 5 minutes until translucent.
2. Add the chopped garlic, ginger, chilli flakes and turmeric and fry for a further minute.
3. Pour in the chicken stock, giant couscous and shredded chicken. Bring to a gentle simmer and cook for 10 minutes. Season with salt and a generous amount of black pepper.
4. Finish the soup by stirring in the chopped parsley and dill, lemon zest and juice. Ladle into bowls and enjoy.