Have you ever had chicken soup when you are feeling sick? If you have, you may well have been on to something. While the idea that chicken soup cures the flu has its roots in folklore, modern research has proven that bone broths do actually help to prevent and cure infectious diseases. This can be attributed to their rich mineral content in the form of easily absorbed electrolytes and the presence of gelatin and cartilage, which both support the body with a range of functions and disease fighting properties. With the added benefit of vitamin c from the lemon, this soup is the perfect remedy for when your feeling sick, tired or rundown but also a great addition to your weekly meals to help boost your immune system and general overall health. Oh and it is super easy and tastes great too!
500 ml home-made chicken stock*
1 egg, whisked
5 leaves of kale, shredded ( keep the stems in but you can remove them by slicing each side of the leaves off)
Handful of shredded chicken meat (optional)
1 lemon, 1/2 juiced and the other cut into wedges
1/2 small handful of parsley, finely chopped
Salt and Pepper to taste
1. Heat chicken stock in a medium sized saucepan and bring to simmer. Add kale and bring back to the simmer.
2. Whisk in egg and simmer until egg is cooked through, continuing to whisk so the egg breaks up through the soup.
3. Add chicken (optional), lemon juice and stir to combine. Bring back to a gentle simmer. Season with salt and pepper to taste and sprinkle with parsley.
4. Serve with a wedge of lemon on the side.
* It is very important to use a real homemade stock for this recipe. This means making one yourself or buying one from a reputable source. Please don’t use one from the supermarket as all the nourishing qualities of a home-made bone broth will be reduced dramatically if not lost all together. If you live in Sydney Australia you can buy great home-made stock from here, which is where I buy mine from when I don’t have time to make it myself.
Want to make it a bit more substantial? Serve with some crusty bread and butter or add a handful of cooked rice to the soup before serving.