Anti Inflammatory Chicken Soup

 

I saw this healthy Soup recipe online quite sometime back; and would love to try it out.  I know it goes well with bread rolls/buns. So, the opportunity comes for me to cook this soup the next day after I baked a batch of Dinner Rolls/Buns.  Here is the recipe to share with those who loves healthy soup.

Ingredients: (serves:2)

1  cup cooked shredded chicken

3 cloves garlic (chopped)

1/2 onion (chopped)

1 carrot (peeled and slice)

2 celery stalks (diced)

1/2 tsp. tumeric powder

1/4 tsp. ground ginger (add more if you prefers more gingery taste)

1/4 tsp. ground black pepper

3 cups chicken broth

1/2 cup frozen peas

1 1/2 tbsp. cooking oil

Chicken stock granules (to taste)

1 sprig fresh parsley (chopped) - for garnish, I did not use

Methods:

1. In a wok over medium heat, add cooking oil.  Add onion and garlic and saute until softened and fragrant.
2. Add in the carrots and celery, and cook for few minutes.  Then stir in the tumeric, ginger and black pepper; cooking for another 1-2 minutes until the spices are well combined with the vegetables.
3. Pour in the chicken broth, bring to a boil, then reduce the heat and let it simmer until the carrots are tender.
4. Add the shredded chicken and peas to the pot, simmering for another few minutes until the peas are cooked through.
5. Taste for correct seasoning and season with chicken stock granules.
6. Switch off heat and serve into bowls, garnished with parsley, if using.
7. Enjoy with my day old Dinner Rolls/Buns. It is 'Simple Yet Yummylicious!'

I adapted this healthy recipe from 'Foodie's Time' with slight adjustment to suit my cooking preference.