As soon as chicken soup is mentioned I think of a nourishing light soup that is both nutritious and healthy. The soup brings back memories of childhood and recovering from various childhood touches of flu. Today this recipe was created to help recover, not just heal the body but satisfy the soul.
The soup is a mixture of subtle flavours, nothing too strong to overwhelm the recovering palate. The soft spices, cinnamon bay leaves and cloves add warming flavours, the touch of turmeric and pepper helps boost your immunity. The chicken is fork tender from the extended cooking and the chicken stock is filled with the softness of the meat. The herbs, oregano, thyme and tarragon add soft flavours and micronutrients. Finally, the vegetables, pumpkin, spinach, and peas add texture, soft and gentle. The pasta adds starch to thicken the light broth and carbohydrates for energy. All together you have a soft soup that will heal and make you happy.
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Ingredients:
8 cups water
6 black peppercorns
2 green cardamom pods
2 whole cloves
1/2 bay leaf
1-inch piece of cinnamon stick
1 chicken breast, cut into 1/4-inch cubes
1 onion, finely diced
3 garlic cloves, finely minced
1/2 teaspoon turmeric
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon dried tarragon
1 tablespoon tomato paste
Salt, to taste
1/2 cup frozen peas
1 cup peeled yellow pumpkin
A large handful of small-sized shaped pasta
1 cup chopped fresh spinach
In a large pot add the water and bring to a boil. Add all the ingredients to the salt and bring back to a boil. Simmer for 45 minutes till the chicken is very soft.
Add the peas, pumpkin and pasta and continue to cook for 15 minutes until the pasta is cooked and has a tender bite. Remember, the pasta will also cook more in the residual heat.
Add the spinach and mix it well. Cook for 1 minute. Taste for salt. Serve hot with bread desired.