Keep Warm with This Ginger Chicken Soup
This delicious chicken soup is packed with flavour and nutrient-rich ingredients
Watercress provides vitamin C, which contributes to the normal function of our skin, nerve function and our immune system, while chicken supplies high-quality protein for the maintenance of normal muscle mass and is a source of zinc, a mineral that also contributes to the normal function of the immune system. Garlic and ginger add a delightful aromatic depth and warmth.
Serves
2
Prep time:
10 minutes
Cook time:
15 minutes
Ingredients
- 80g watercress, roughly chopped and big stalks removed
- 150g leftover roast chicken, shredded
- 1 x 198g tin sweetcorn, drained
- Thumb sized piece of ginger, thinly sliced or grated
- 1 clove garlic, thinly sliced or grated
- 600ml chicken stock
- Lemongrass to serve
- Can serve with noodles or spring onions
Method
In a large pot, bring the chicken stock to a boil. Add the ginger and garlic and allow to infuse for a few minutes before adding the roast chicken and sweetcorn.
Allow this to cook for a few minutes more, then add half of the watercress and allow to wilt.
Serve with the other half of the watercress raw, for extra crunch.
