As colder weather sets in and temperatures drop, a comforting bowl of soup can be a welcome remedy for a sore throat or blocked nose. Choosing the right food can make a difference, and foods rich in anti-inflammatory properties may provide a pick-me-up and support the body's natural defences.
Recipe hailed as 'the best you'll ever taste'
Food experts at Ambitious Kitchen have described this soup as 'ideal' for when you're feeling unwell, as it contains ingredients such as ginger, turmeric, and garlic that can help fight off colds. The recipe also includes fresh vegetables, chicken, and pearl barley, making it a hearty and wholesome option.
For a vegetarian version, the chicken can be swapped for chickpeas to maintain the protein content. The chef noted: "Whenever I'm sick I love a good, soul soothing soup. In fact, did you know that soup can actually help to reduce the length of your cold? Especially this one, which is loaded with anti-inflammatory ingredients like ginger, turmeric, and lots of garlic. Amazing news, because I bet this will be one of your favourite soups of all time."
Ingredients and method
To make the soup, you will need one tablespoon of avocado or olive oil, six cloves of minced garlic, one diced white onion, two large sliced carrots, two roughly chopped celery stalks, one tablespoon of fresh-grated ginger, one tablespoon of ground turmeric, six cups of chicken stock, one pound of boneless skinless chicken breast or thighs, one teaspoon of freshly chopped rosemary, one teaspoon of freshly chopped thyme, half a teaspoon of salt, freshly ground black pepper, one cup of pearl couscous, and two-thirds of a cup of frozen peas.
Warm a large saucepan over a medium-high flame and pour in the oil. Add the garlic, onion, carrots, and celery, cooking until the onion becomes see-through. Then add the ginger and turmeric, sautéing for about 30 seconds. Pour in the chicken stock, and add the chicken, rosemary, thyme, salt, and pepper. Bring to a boil, then add the couscous. Reduce the heat to medium-low and simmer without a lid for 20-25 minutes, or until the chicken is cooked through.
Once the chicken is ready, remove it from the pan and shred it with forks. Return it to the pan and fold in the frozen peas. Taste and adjust the seasoning as needed, simmer for a few more minutes, then serve.
