I have a very sick boyfriend in need of TLC on my hands at the moment. So the least I can do is whip up a tasty soup with everything a sick person needs : chicken, lemon, garlic & turmeric.
After placing a nice hot bowl of this down in front of him and thinking about how he got to spend the day snuggled in bed , I can’t help but feel he’s the one winning right now!
So if you ever have a loved one feeling under the weather, give this soup a go. Not only is he feeling much better now (I’m taking full credit for that) but the soup was also so tasty I actually ended up having more of it than he did hehe.
FOR THE DUMPLINGS
You will need:
- 1 chicken breast
- 1 garlic clove, minced
- 3 slices of bread, ripped in chunks
- 1/2 cup of milk
- 1 tsp ground nutmeg
- salt and pepper for seasoning
- Dice the chicken breast before placing in a food processor with the bread and milk.
- Season generously with salt and pepper, add the garlic and ground nutmeg.
- Process the chicken mixture until it becomes a nice smooth paste.
- Scoop out a tablespoon of the chicken paste and roll into a small ball using your hands. Repeat with the rest until all the chicken is used. Should make about 20 dumplings.
- Place to the side while you make the soup.
FOR THE SOUP
You will need:
- 1.5 litres of chicken stock (If you don’t have time to make your own use a good quality one)
- 3 cloves of garlic, crushed
- 2 tsp of ground turmeric
- 1/2 cup risoni pasta
- A lemon for zesting
- fresh thyme (about 6 stalks)
- 1 rosemary sprig
- Salt and pepper for seasoning
- Oregano leaves for garnishing
- In a large saucepan, add the chicken stock, garlic and turmeric together. Bring to the boil.
- When it reaches a boil, reduce the heat a little before adding the rosemary sprig, 3 stalks of thyme and season with salt and pepper. Leave to simmer for about 15 minutes.
- Strain the soup to remove the garlic and herb stalks. Place the soup back on the stove on a med-high heat.
- Add the chicken dumplings to the broth, one by one so they don’t stick together.
- Next add the risoni pasta. Stir occasionally so the pasta doesn’t stick to the bottom.
- Using a grater, zest the lemon rind into the soup. About half a lemon’s worth.
- Break off the leaves of the remaining thyme and add to the soup.
- Leave to simmer for another 15 minutes until the chicken is cooked through and the pasta is nice and soft. To check just grab a dumpling and cut it in half.
- To serve, sprinkle with some fresh oregano leaves, a bit more lemon zest and more cracked black pepper.