This recipe is taken from “Dr Joshi’s Holistic Detox, 21 days to a healthier, slimmer you – for life“, a book I was told about by a friend nearly three years ago.
The book itself is totally worth a read, even if you’re not aiming to embark on a detox. It’s rooted in the healthy eating traditions of the Indian culture and Ayurvedic medicine. Joshi is also an advocate of a sugar and wheat free diet (as much as possible) which is in line with what Paleo, Primal and Banting (Low Carb High Fat) diets support.
When I first stumbled upon this recipe, it didn’t sound all that appealing but I was on the hunt for a good chicken soup recipe so thought I’d give it a bash. Let me know what you think if you ever get around to trying it. I think it’s the BOMB!
The real trick with this soup is to make your own stock (which is weirdly satisfying):
Bring to the boil: a whole chicken carcass or chicken pieces on the bone, some carrots, celery, leaks and an onion. Let it simmer for an hour or two. Drain and strain. Keep any chicken meat you can salvage if you’ve used pieces.
You will need:
- 8 cups chicken stock
- 1kg boned chicken meat, trimmed and finely chopped (I used chicken breasts just because)
- 1/3 cup non-wheat pasta (optional)
- Juice of 1 lemon or lime
- 2 eggs
- 2tbsp of coriander, finely chopped
- Heat stock and add chicken pieces
- Simmer until meat is cooked (unless you’re using the cooked meat from the stock if you used chicken pieces!): about 5 minutes
- Add the pasta, bring to a simmer and remove from heat.
- Squeeze three tablespoons of the lemon or lime juice into a bowl, add the eggs and whisk together.
- Gradually add two cups of the broth too the egg mixture, whisking constantly, then slowly whisk this mixture into the pot of soup.
- Return to low heat until soup starts to steam
- Season to taste, add coriander and serve
Admittedly, it’s not the most attractive looking soup in the world, but it’s pretty damn tasty and full of goodness if you get it right! Let me know what you think.