This immune-boosting soup is packed with anti-inflammatory ingredients like fresh ginger, turmeric and garlic that may help support your body during cold season

View 2 Images

There’s nothing quite like a comforting bowl of soup when you’re feeling under the weather. As the colder months set in and temperatures plummet, it’s all too easy to wake up with a sore throat or blocked nose, leaving you feeling absolutely wiped out.

But this is precisely when choosing the right grub can make all the difference. Foods rich in anti-inflammatory goodness can provide that much-needed pick-me-up and strengthen your body’s natural defences, helping you bounce back quicker.

One soup recipe in particular has earned rave reviews as ‘the best you’ll ever taste’ for precisely this reason.

Food experts at Ambitious Kitchen have hailed this soup as ‘ideal’ for whipping up when you’re poorly, as it’s brimming with ingredients such as ginger, turmeric and garlic that can help fight off those nasty colds.

The recipe also includes fresh veg, succulent chicken and pearl barley, making it a nutritional dynamo when you fancy something hearty yet wholesome, reports Wales Online.

That said, if you’d rather keep it veggie-friendly, simply swap out the chicken for chickpeas instead, guaranteeing you still get that vital protein hit.

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.”

Here’s everything you’ll need to recreate it in your own kitchen.

Best-ever chicken soup

Ingredients

• One tablespoon avocado oil or olive oil
• Six cloves of garlic, minced
• One white onion, diced
• Two large carrots, thinly sliced
• Two celery stalks, roughly chopped
• One tablespoon fresh fresh-grated ginger
• One tablespoon of ground turmeric
• Six cups of chicken stock
• One pound of boneless, skinless chicken breast or thighs
• One teaspoon freshly chopped rosemary
• One teaspoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• One cup of pearl couscous
• ⅔ cup frozen peas

Method

Warm a large saucepan over a medium-high flame and pour in the oil. When it’s heated through, throw in the garlic, onion, carrots, and celery, cooking until the onion becomes see-through.

Then, add the freshly grated ginger and turmeric. Give it a quick sauté for roughly 30 seconds before pouring in the chicken stock, adding the chicken breast, rosemary, thyme, salt, and pepper.

Allow the soup to reach boiling point, then add the couscous. Reduce the temperature to medium-low and leave it to bubble away without a lid for approximately 20-25 minutes, or until the chicken is fully cooked through.

When the chicken is ready, lift it out of the pan and pull it apart with a pair of forks. Pop it back into the pan and fold in the frozen peas.

Have a taste and tweak the seasoning as required, simmer for a few more minutes, then dish up.

Liverpool Echo – What’s On I News