This is a golden, luscious, zingy and spicy soup that’s perfect for a chilly day. If you’re using leftover chicken this recipe takes just 15 minutes to make, even with the chopping! It’s a nourishing, comforting and simple (also low FODMAP) base recipe from which you can adapt and make your own. Cook this recipe to bring a bit of joy and zing to your day or maybe to those you live with too. The smell of freshly chopped chillies, ginger, spring onions and lemongrass will have them away from their desks and ready for a lunch break in no time.
I’ve used Borough Broth’s Organic Low FODMAP Chicken Bone Broth for this recipe, but you can swap in Borough Broth’s Organic Chicken Bone Broth if you like. If you don’t need the recipe to be low in FODMAPs, you could also use the whole leek and all of the spring onions.
Cooking time: 15 minutes
3 pouches of Borough Broth Organic or Organic Low FODMAP Chicken Bone Broth
Green tops of 1 leek, finely chopped
1 inch chunk ginger, peeled and finely sliced
1 stick of lemongrass, sliced in half lengthways
300-400g cooked and shredded chicken, breast and/or thigh
4 spring onions, green tops only, finely chopped
150g swiss chard, leaves roughly chopped and stems saved for another meal
*1 red chilli, finely sliced, seeds removed if you prefer*
1 tablespoon tamari, or to taste
small bunch of coriander, roughly chopped
200g gluten-free noodles such as rice or buckwheat
*Chillies and spice can sometimes affect people with IBS, so skip them if needed. Oyster mushrooms would be a delicious addition.
Our chicken broth is made using free-range organic British chicken bones slow-cooked for 24-hours. The same delicious recipe as our chicken broth, but without onion.View product