There are variations of chicken broths around the world, often fed to people when they’re not well. That’s because it nourishes and heals the gut lining and reduces inflammation. It’s also easy to digest, so you get the benefits of its protein and minerals. My version contains added gut superfoods such as shallots, leeks and carrots.
This chicken and shiitake broth is taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.
Serves 1 – Metabolic Types (Di, C, De, T, O, S)
Ingredients
-
400ml chicken stock
-
10g dried shiitake mushrooms
-
1 chicken leg
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20g shallot, diced
-
20g leek, sliced
-
20g kale, sliced
-
20g carrot, sliced
-
20g cauliflower, cut into
small florets
Method
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Pour the chicken stock into a deep saucepan with the dried shiitake
and chicken leg. Top up with water as needed to cover the chicken. -
Cover the pan with a lid and cook over a low heat for 30 minutes or
until the chicken is tender and can be pulled apart. Strain through a
sieve, keeping the stock. Shred the chicken from the leg and chop the
shiitake mushrooms, then put aside until later. -
Pour the stock back into a saucepan along with the shallot, leek,
kale, carrot and cauliflower florets. -
Bring to a simmer and cook for
5 minutes or until the vegetables are al dente. Add the shredded
chicken and chopped shiitake mushrooms. Simmer for a further
2 minutes, then serve.
