Flu Fighter Chicken and Turmeric Soup - Recipe by Gevity Rx

Ingredients

1 kg-1.5 kg whole free-range chicken
1 small garlic bulb, sliced horizontally, plus 4 extra cloves, finely chopped
5 cm piece of fresh ginger, peeled and chopped, plus 1 Tbs extra, finely chopped
1 tsp whole black peppercorns
1 Tbs olive oil
1 red chilli
4 Tbs A.M. Cleanse Body Glue
1 tsp ground turmeric
1 can coconut milk
Juice of 1 lime
Fresh coriander, to serve

Method

Place the chicken in a stockpot with 3L of water, ensuring the chicken is covered. Bring to a boil, skimming any excess fat from the surface. Reduce heat to low.

Add the garlic, ginger, peppercorns, and Body Glue to the pot. Simmer, skimming occasionally, for 1½ hours or until the chicken is tender.

Transfer the chicken to a plate, reserving the liquid in the pot. Once the chicken has cooled, shred the meat, discarding the skin and bones. Strain the reserved stock, discarding any solids.

Heat the olive oil in a large saucepan. Add the chilli, extra garlic, and extra ginger, cooking until aromatic.

Stir in the turmeric and cook for 1 more minute. Slowly pour in the reserved stock.

Add the coconut milk and simmer until the liquid has slightly reduced.

Add the shredded chicken and lime juice.

Serve with lime wedges and fresh coriander leaves.

Credits: Gevity Rx

Photo Credits: Gevity Rx