Is there anything better than a bowl of chicken soup when you’re feeling under the weather? Well, this recipe is full of diverse dietary fibres and phytochemicals that have been proven to help support immune function and nourish your gut bacteria. P.S If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
- 2 tbsp extra olive virgin oil
- 200g sofrito mix
- 2 leeks, sliced
- 2 medium carrots, sliced
- 150g mushrooms, halved (we used button)
- 3 garlic cloves, grated
- 1 thumb sized piece of ginger, grated
- ½ tsp turmeric
- 1 tsp black pepper
- 150g baby tomatoes
- 1 x tin of butter beans
- 800ml vegetable stock
- 250g chicken, shredded (we used precooked chicken)
- 150g frozen peas
To serve:
- 40g walnuts, crushed (optional)
- Handful of fresh parsley or coriander (optional)
- Plain yoghurt (We used Bio&Me Kefir Live Yoghurt Original)
Method
- Heat the oil in a pan over medium heat, add the sofritto mix and cook over the heat for a few mins until it softens, then stir in the carrots, leeks & mushroom to the pan.
- After 2 mins, stir in the garlic and ginger, followed by the tomatoes, turmeric & black pepper.
- Saute for 30 secs to let the spices cook a bit and then stir in the butter beans.
- Add the stock and the chicken, bring to a boil and then reduce to medium low and simmer for 20 mins or until chicken is fully cooked.
- Stir in the peas and leave on a low simmer for another 5 mins.
- Serve with walnuts, parsley and a spoonful of yoghurt.
If you’re looking for more recipes with gut-boosting benefits, look no further than our kimchi pancakes or this sweet potato & butter bean curry with ‘live’ raita.
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