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Garlic Chicken Soup 



For the soup

  • 2 tablespoons olive oil

  • 1/2 large onion, diced small (about 1 cup)

  • 1 medium carrot, diced into small cubes (about 1 cup)

  • 1 large celery rib, diced into small cubes (about 1 cup)

  • 1/2 teaspoon salt

  • 2 large garlic cloves, diced

  • 4-5 slices of ginger

  • 1/2 teaspoon pepper 

  • 1/2 teaspoon turmeric powder (optional)

  • 1/2 Rotisserie chicken (breast/thigh/drumstick meat pulled off and torn into shreds or diced, about 400-500 g /1 lb)

  • 1-2 large leaves of Chinese broccoli or other greens, diced or sliced (about 1-2 cups)

  • 1/2 medium head of broccoli, cut into half florets

  • 6 cups chicken stock (or water + stock cubes)

  • If using noodles: About 100 grams (3-4 oz) dried thin egg noodles or rice noodles

To finish the soup

  • 1 tablespoon lemon juice

  • 5 cloves garlic, sliced thinly

  • 2 tablespoons of salted butter (about 30-40 g, 1-1.5 oz)

  • 1 tablespoon sesame oil

  • 1/4 cup chopped parsley

  • Extra ground pepper to serve

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  1. Shred the chicken meat and dice all the vegetables, 2 garlic cloves and cut a few ginger slices. Slice extra garlic for making the buttery topping. Boil a kettle of water to cook the noodles separately if using (according to the packet instructions). 

  2. Add a tablespoon or two of olive oil to a heavy pot and place over medium heat. Add the onions, carrots, celery and a little salt and saute for 5-6 minutes, stirring a few times.

  3. Optional step if making noodles: In the meantime, cook the noodles in a separate pot (if using). Once the noodles are cooked, strain and rinse under cold water to stop them from cooking. I like to undercook the noodles by a minute as they will soften further in the hot chicken soup.

  4. Add ginger, chopped garlic, pepper and turmeric (these two always go hand in hand as pepper enhances turmeric’s curcumin absorption in the body). Stir through and cook for 1 minute.

  5. Add shredded rotisserie chicken and stock cubes, followed by six cups of water. Or you can use ready-made stock, or half and half. Stir through and bring to a simmer.

  6. Add sliced or chopped Asian greens and cook over medium heat for 3-4 minutes, stirring a few times.

  7. Finally, add the broccoli florets and cook for 2 more minutes. Then turn the heat off and taste for salt. Finish by adding a tablespoon or two of lemon juice.

  8. To make buttery garlic oil, heat a medium pan over low-medium heat. Melt the butter and once hot, add the sliced garlic. Saute over low-medium heat for a few minutes, stirring frequently, until it starts to change colour. Add the sesame oil and continue to cook until the garlic is caramelised, crispy and golden brown. Don’t overcook or burn the garlic as it will turn bitter; it’s better to undercook. Transfer the buttery oil and the garlic to a bowl as soon as it looks ready.

  9. To finish the soup, add the pre-cooked noodles (if used) to the hot soup and pour some of the garlic butter over the top. Sprinkle with fresh parsley. Serve the soup with extra garlic and parsley in bowls.

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