Garlic Chicken Soup

🧂 Ingredients

• 2 tablespoons olive oil
• ½ 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)
• ½ teaspoon salt
• 2 large garlic cloves

  diced
• 4-5 slices of ginger
• ½ teaspoon pepper
• ½ teaspoon turmeric powder

  optional
• ½ Rotisserie chicken

  breast/thigh/drumstick meat pulled off and torn into shreds or diced, about 400-500 g / 1 lb.
• 1-2 leaves Chinese broccoli

  or other greens, diced or sliced (about 1-2 cups)
• ½ head broccoli

  cut into half florets
• 6 cups chicken stock

  or water + stock cubes
• If using noodles: About 100 grams

  or 3-4 oz. dried thin egg noodles or rice noodles
• 1 tablespoon lemon juice
• 5 cloves garlic

  sliced thinly
• 2 tablespoons salted butter

  about 30-40 g / 1-1.5 oz.
• 1 tablespoon sesame oil
• ¼ cup chopped parsley
• Extra ground pepper to serve

Instructions

• 1 Prep. 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.

Nutrition Info