Chicken soup; ah, food for the soul as well as the body!
Everyone knows that I love cooking fresh food. But I’m also a realist and know that’s not always possible. Here is a recipe for a cold night (or even a warm one), which I can have ready in under 10 minutes, because it uses simple ingredients. Feel free to use any vegetables you need to use up in this soup; I just happen to enjoy Chinese cabbage.
For 2 Servings
Nothing beats a good bowl of chicken soup!
800ml Chicken Stock (I used a frozen carton made at my local deli. Most supermarkets make a fresh stock if you don’t have time to make your own)
100g Turkey or Chicken Mince
1/2 Chinese Cabbage
Juice of 1 Lime
1tbls Soy Sauce (Tamari)
2 Spring Onions
Chopped fresh Coriander
- Bring the chicken stock to the boil in a large saucepan.
- While it’s coming to the boil, cut the hard core out of the Chinese cabbage, and shred it horizontally.
- When the soup has come to the boil, shape the mince into little balls about 2cm in diameter. Bring to the boil again, and simmer for 5 minutes. Meanwhile clean the spring onions and shred them finely. Chop the coriander.
- Add the lime, soy sauce and cabbage. Stir well and simmer for 5 minutes, until the cabbage is cooked through, but not soggy or mushy. Taste and adjust seasoning as necessary.
- Add the spring onions and coriander and serve your chicken soup immediately.