Maybe you’ve noticed, but I’ve not written a post for a few weeks. It’s because I caught a virus which was bad enough, but then I went ahead got myself a nasty chest infection. The doctor calls it pneumonia. I haven’t baked for weeks and there are so many things I want to try like Honey and Co’s disassembled feta cheesecake and sour cream and pecan loaf. But for now all I’ve managed to muster is some chicken soup.
You might have heard chicken soup being called ‘Jewish Penicillin’ and after doing a bit of reading I discovered that it is linked with anti-inflammatory properties, and of course you’ve got the hydrating benefits, but what surprised me is that there’s evidence to suggest that it works on a deeper, more psychological level. It works because it’s been made for you with love, and administered with TLC and it’s this quality that helps to make an ill person feel a little better. I wonder if this process works when you’re administering the soup to yourself? Because of course as any mother knows, no one comes rushing to your aid when you’re ill. In fact, it’s rather more of an inconvenience for everyone. So I’m feeling a little self-pity here. It’s my blog, I’m allowed to.
Knowing that chicken soup is a healing bowlful, I tweaked it to make it more effective. As you may already know turmeric is hailed as one of those super foods. The Asian continent has been aware of this fact for eons, but we’re slowly catching on. It possesses all those qualities that you want with your super-foods like antioxidant, anti-inflammatory, antiseptic, anti-fungal and anti-bacterial agents. But I bet you didn’t know that in order for turmeric to bioavailable, which means more readily absorbed by your body, it needs to be served with a fat, because it is fat soluble. Turmeric’s absorption is also vastly improved by being combined with black pepper. True story.
In this power bowl you’ve got the healing properties of the soup itself, like the turmeric and ginger, garlic and the all-important protein of the chicken, you’ve also got the chicken fat and black pepper that activates all those goods things. And if that’s not impressive enough, it tastes wonderful too and because of the turmeric it has a fantastic golden yellow colour that makes it all feel more exciting.
Chicken Soup with Turmeric and Ginger Recipe
Ingredients:
1 packet of chicken wings or legs
2 carrots
2 celery stick, or the leaves and stems of a bunch of parsley
2 onions
8 cloves of garlic
Small handful of black peppercorns
1 tbs turmeric powder (or you could use a portion of fresh turmeric root)
1 small knob of ginger
2 tsp salt
Method:
Put all the ingredients into a large pot. Fill with cold water and bring to a boil.
Simmer until the soup has reduced by almost half (a couple of hours most likely).
Leave too cool a bit and then strain into another bowl or container.
Pick the chicken off the bones and add to the soup, along with the chopped up carrot.
Add a little more salt and pepper if needed and you can also chop in some fresh herbs or throw in some frozen peas or angel hair pasta.