Ginger Garlic Chicken Soup

Ingredients

• 250 g Chicken breast
• 1 tbsp Olive Oil
• 1 Small onion
• 3 Garlic clove
• 1 tbsp fresh ginger
• 2 Medium carrot
• 2 Celery stalk
• 1 Litre low-sodium chicken stock
• 1 tbsp Lemon juice
• 2 handful Baby spinach
• 1 Salt
• 1 black pepper
• 1 Red or cayenne pepper

Method

1. 0

   Dice the onion, carrots and celery; finely slice the garlic and ginger. Cut the chicken breast into bite-sized pieces.

2. 1

   Heat olive oil in a pot over medium heat. Add onion, garlic and ginger and sauté for 3–4 minutes until fragrant.

3. 2

   Add carrots and celery and cook for another 3–4 minutes, stirring.

4. 3

   Add the chicken pieces, season lightly with salt and pepper, and cook until the outside turns white.

5. 4

   Pour in the chicken stock, bring to a gentle boil, then reduce heat and simmer for 10–15 minutes until the chicken is cooked through and veggies are tender.

6. 5

   Stir in lemon juice, spinach and optional chilli flakes. Simmer 2 more minutes until the spinach wilts. Taste and adjust seasoning.

7. 6

   Serve hot and sip slowly while it’s warm.

Nutrition Facts