Recipe
Anti-Inflammatory Chicken & Ginger Soup
2.5 hours
SERVINGS:6
Ingredients
| 10 | mushrooms |
| 4-5 | chicken fillets |
| 2 | scoops BN Fibre |
| 2 | small potatoes |
| 1 | onion |
| 1 | tomato |
| 1 | carrot |
| 1 | small pumpkin |
| 1 | celery stalk |
| 1 | cup spinach |
| 2 | tbsp ginger |
| 1-2 | tsp Worcestershire sauce |
| 1-2 | tsp soy sauce |
| ½ - 1 | tsp black pepper |
Method
-
Step 1
Chop the onion, spinach, mushrooms, pumpkin and chicken.
-
Step 2
Peel and chop the tomato
-
Step 3
Grate the potatoes, celery, ginger and carrot.
-
Step 4
Fry onion and chicken in a medium-heat saucepan until brown.
-
Step 5
Add all the vegetables and approx.—1.5L of water. Add Worcestershire, soy sauce, BN Fibre powder, pepper, and ginger.
-
Step 6
Bring to a boil, then simmer for 1 ½ -2 hours
-
Step 6
Serve immediately, or store in the fridge for up to 5 days.
Notes
- This soup freezes great. Pack it into airtight containers, or ladle it into ziplock bags, and lay the bags flat in the freezer.
