Chicken and quineoa soup recipe

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Chicken and quineoa soup recipe

A bowl of chicken and quinoa soup
This is one of mine and my husbands favourite soups. It is so adaptable. You can add or subtract any kind of vegetable you want in it (I usually just throw in what ever is in the fridge). You can add more stock to make it more of a broth or less stock to make it chunky.
It is very cold here in Melbourne at the moment and both of us are worried about getting colds. So, I decided to make this soup to give our immune system a boost. Please note that this recipe has no added Chinese herbs. It is very common to add herbs like huang qi during the cold and flu season but I didn’t have any in the cupboard. I also like to use “food as medicine” as much as I can. So give it a try and adapt away!
Please see below for an explanation of all the food ingredients in Chinese medicine terms.

Roughly chopped carrots and celery.

Ingredients (for 4)
2 tablespoons olive oil
1 medium carrot.
2 celery pieces/leaves
1 small bunch of cauliflower
1 brown onions
4 cups vegetable broth or stock
1/2 cup quinoa
2 skinned chicken drumsticks2 garlic cloves1″ cube of ginger
salt and black pepper to taste
Soup PreparationFry your garlic, ginger and onion in a wok
1) Roughly chop your onions. Either finely chop or crush your garlic and ginger.In a wok or frying pan heat heat about 1/2 tbsp of olive oil over a medium heat. Add your onions. As they soften add your garlic and ginger. Cook all together for a couple of minutes. You don’t wan’t
to brown them too much.When done, remove and put into a large saucepan.

2) Turn the heat up. Lightly brown the chicken legs on all sides in about 1 tbsp of olive oil.

When done, put into the large saucepan where your onions are. Rinse and add the quinoa.

Frying the chicken drumsticks in a wok.3) Pour your stock over the ingredients, put on the lid and place saucepan on stove on high. Add salt and pepper to taste. When boiling turn down to a simmer. Set the timer for 1/2 an hour.

4) Roughly chop your cauliflower, carrots and your celery.

When chopped put aside. Keep your carrots in a separate bowl.

5) At the end of the first 1/2 hour quickly stir fry the carrots on a high heat in about 1/4 of tbsp of olive oil just enough to seal them. Place them in the saucepan with the stock etc.

Stir fried celery and cauliflowerSet the timer for another 1/2 hour.

6) At the end of the second 1/2 hour stir fry the celery and cauliflower on high heat in the last of the olive oil just enough to seal them.

Place in with the saucepan with the rest of the ingredients.

Set the timer for another 1/2 hour.

7) At the end of this half hour you can take off the soup. Remove the drumsticks and using two forks shred the meat off them.

Soup ingredients in the saucepanReplace the meat once done.

8) Give it all a stir, toast up some chunky bread and enjoy!

Ingredients and their properties
olive oil: cooling, moistening and an anti-inflammatory.carrots: strengthens the digestion, helps clear away undigested remains within the GI tract. Also strengthens the lung (which is great for immunity) and liver function.
celery: cooling especially on the liver, so is great for vertex headaches, high blood pressure and irritability. It also benefits the spleen and helps control the appetite.
Cauliflower: promotes the digestion and clears away heat from the stomach. It may also dry damp and expel cold.Shredded chicken to put in the soup Onions: moves qi and blood. Loosens phlegm and blockages from nasal congestion to hardening of the arteries.
Quinoa: warming and energising. Strengthens the body as a whole particularly the kidneys and the heart.
Chicken: warming, strengthening and energising. Great for people who are weak or in convalescence.
Garlic: warming to hot. Removes cold from the body. Moves qi and loosens phlegm.
Ginger: warm to hot (dry ginger is the hottest). Removes cold from the body and loosens phlegm. This makes it great for when you have a cold. Calms the digestive system.
Salt: cooling. Is an anti-inflammatory and loosens nodules
Black pepper: warm to hot. Tonifies the yang and expels cold and damp. Warms the stomach and spleen.

So all in all this is a very warming soup which helps energise and strengthen the body giving it the resilience it needs for Winter.


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