How to Make Immunity-Proof Chicken and Ginger Soup

Ingredients

• 2 tbsp butter
• 1 large white onion, peeled, finely chopped
• 1 leek, finely chopped
• 3 carrots, peeled, chopped
• 2 garlic cloves, peeled, crushed
• 1 tbsp freshly grated ginger
• 2 bay leaves
• 1 lb 1 oz (500 g) chicken thighs, cut into bite-sized strips
• a large pinch of salt
• 18 fl oz (400 g) gluten-free chicken stock
• 14 oz (400 g) tinned chickpeas, rinsed, drained
• ½ lemon juice and grated zest

1. Heat the butter in a large pot, then add the onion, leek and carrots and sauté for 7 minutes. Add the garlic, ginger and bay leaves and cook for another 30 seconds. Put the chicken pieces into the pot with a big pinch of salt, stir well and cook for 3-4 minutes until the chicken has browned.
2. Pour in the stock and the chickpeas, turn down the heat and leave to simmer for 30 minutes. Stir in the lemon juice and a pinch of the zest before serving hot.