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Chicken and Ginger Soup with Bok Choy

Chicken and Ginger Soup with Bok Choy

Immune boosting Chicken and Ginger Soup 

This soup is perfect for winter! It is full of immune boosting nutrients and beautifying goodness. The broth from the soup is great for healing the gut, and the collagen helps to keep us looking gorgeous.

It is also super easy to make and only uses one pot! 🙂 The recipe makes quite a lot so I often freeze the rest and keep it as a quick dinner on a night I’m short of time (or too tired to cook).

Apple cider vinegar has many great health benefits. In this recipe it is used to help bring the nutrients out of the bones.

Chinese medicine benefits:

  • Builds and nourishes blood
  • Supports qi production
  • Supports a strong digestive tract
  • Helps to clear pathogens
  • Supports immunity
  • Anti-ageing

Recipe:

1 whole organic chicken (roughly 1.6kg)

1 white onion finely diced

3 carrots, peeled and chopped into rounds

2 Large potatoes diced (not too small)

1.25L Chicken Stock

1 Tbsp Apple Cider Vinegar

2 Tbsp grated ginger (you can adjust this to taste)

1 Bunch Bok Choy

Salt and pepper to taste

2 Spring onions finely sliced

1 Tbsp coconut oil or grapeseed oil

 

On medium heat, heat the oil on medium in the pressure cooker set to fry or  in a pan. Add the onions and cook for about 2-3 minutes. Add the ginger and continue to cook for a further few minutes until the onion is translucent.

Place the chicken into the pressure cooker. Peel and chop the potatoes and carrots and cut into quite chunky cubes. Add the potatoes and carrots into the pressure cooker . Pour the chicken stock over the top, enough to cover the chicken, top up with water if necessary to cover the top of the chicken. Add apple cider vinegar and season.

Place the lid on and seal, set the pressure cooker for around 35 minutes (time will vary depending on the size of the chicken).

When it has finished cooking, open the vent and allow the steam to come out slowly, then carefully remove the lid.

Remove the chicken from the pot and place onto a deep tray. Remove the skin and chicken bones. Place the meat back into the pot, add washed bok choy leaves and leave in the broth until cooked (roughly 2 minutes), season if needed.

Serve with freshly cut spring onions.

Enjoy!

Keep and eye on out blog for more beauty and immune boosting recipes and health tips.

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