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Asian Chicken Soup

Chicken soup is good for the soul... and now the hips too!

Time
30 minutes
Serves
4
Calories
282

Ingredients

  • 4 tsp chicken stock powder
  • 2 litres hot water
  • 2 tbsp soy sauce
  • 1 tbsp Chinese rice wine
  • 1 clove garlic
  • 25g fresh ginger, grated
  • 500g chicken beast
  • 4 eggs, lightly beaten
  • ¼ cup fresh coriander
  • 3 shallots
  • 1 medium carrot, cut into matchsticks
  • 2 zucchini, thinly sliced with potato peeler

Method

  1. In a large saucepan, place the stock powder, water, soy sauce, Chinese rice wine, garlic and ginger. Bring to a boil and then add the chicken. Reduce to a simmer for 10 minutes.
  2. Remove chicken from the pot and shred with a fork.
  3. Pour the eggs into the pot in a steady stream whilst gently whisking the soup.
  4. Add the coriander, shallots, carrot and zucchini slices into the soup. Cook for a further 3 minutes or until the carrot softens slightly.