I made this wonderful chicken soup over the weekend that we've been eating for lunches. It was inspired by a recipe from Nourishing Traditions, but I've changed it up a bit, adding a lot of garlic and fresh ginger to help us get over this bug. It is soothing and warming and was oh so easy to make because I had stock and soaked, cooked brown rice in the freezer. I put the chicken breast in whole and shredded it at the end so all I had to do was cut up the veg while the chicken was poaching away. Super easy, super good for us!
We had it again for lunch today, except Archie now has a bit of a funny tummy so he wasn't very interested. He has been surviving on toast, rice crackers, water and breastmilk. I hope the poor wee man is feeling better soon!
2l chicken stock
1 chicken breast
3-4 cloves of garlic, crushed
a good grate of fresh ginger
1 1/2 cups of soaked and cooked brown rice
1-2 cups of diced vegies (I used cabbage, carrot, corn, broccoli stems and green beans)
Place stock, garlic, ginger and chicken in a large saucepan and simmer gently until chicken is almost cooked through.
Add rice and vegies and simmer until cooked.
I also added snow peas for the last minute or two so they were still crunchy.