Chicken and lentil ginger soup with a warm ginger and honey drink
- 5 teaspoons olive oil
- 6cm fresh ginger, peeled, thinly sliced
- 1 leek, scrubbed, thinly sliced
- 2 carrots, sliced or ribboned
- 1 potato, diced
- 1 cup reduced-salt chicken stock
- ½ cup skim milk
- 1 bay leaf or Makrut lime leaf, optional
- ¼ teaspoon dried mixed herbs
- 5 cups boiling water
- 250g skinless chicken breast, halved
- ²/³ cup red lentils
- ¼ cup chopped fresh parsley, optional
- 8cm fresh ginger, peeled and sliced
- 3 cups boiling water
- 8 teaspoons runny honey (2 teaspoons per serve)
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1 In a non-stick pan, heat oil over medium. Add ginger and sauté for 1–2minutes. Add leek, carrot and potato and cook, stirring for 3–4 minutes further.
2 In a large pot over a high heat, add stock, milk, leaf, mixed herbs and boiling water and bring to a boil. Reduce heat to simmer and add chicken. Cover and cook for 20–25 minutes.
3 Meanwhile, to prepare the drink, place sliced ginger in a jug and pour over boiling water. Infuse for 5–10 minutes. Pour into cups and add 2 teaspoons of honey to each.
4 Once soup has cooked for 25 minutes, add lentils and cook for another 10 minutes. Remove chicken and shred into small pieces. In a blender, blitz half of the soup until smooth. Return soup to the pan with chicken and heat through. Serve, garnished with parsley.
Recovery meal after being sick
This light soup will stimulate the appetite and provide the protein you need along with a variety of plant nutrients.
The hot drink is not only comforting, but will help clear the chest and soothe the throat, if needed.
This soup will keep for 2 days, stored in the refrigerator in a sealed container.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 2g
Dietary fibre 8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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Delicious! And easy to make
Great soup recipe, although I modified it as found a little bland for our taste, added extra ginger ( 8cm), and used 3 cups water / 3 cups reduced salt chicken stock instead.