After the holidays, the fridge is usually filled up with leftover meats, vegetables, bibs and bobs. The best way to empty the fridge and not throw away leftover food is to throw it all in a big pot of soup.
The chicken broth will improve your nutrient and mineral intake. It contains collagen and amino acids that help repair damaged intestinal lining that lead to digestive issues (diarrhea, bloating, constipation etc) . It has been found that chicken broth can increase the number of white blood cells, which will make you more resilient to colds and infections. By cooking down the bones, you’ve also got the perfect recipe of vitamins and minerals to repair your own bones: calcium, magnesium, phosphorous and zinc.
- 100 grams leftover cooked chicken, sliced thinly against the grain (Or any leftover meat: ham, turkey, sausage etc)
- 1 tsp olive oil
- 6 cups homemade chicken broth
- 3 cloves of garlic, thinly sliced
- 1 small leek, sliced into thin rounds
- 2 stalks celery, diced
- 2 carrot, diced
- kale, sliced into small bits
- ginger, thumb sized, grated
- 1 cup of orzo or any small pastina
- 1/4 tsp turmeric
- sprinkle of chilli (optional)
- salt and pepper to taste
- In a medium pot on medium heat, add olive oil to warm.
- Add garlic, leeks, celery and carrots. Stir frequently until softened
- Add chicken and kale, continue stirring until kale has begun to wilt
- Add chilli and turmeric
- Place grated ginger in hand and squeeze over pot to release juice. Discard spent ginger.
- Add broth and pastina and stir.
- Cook until pastina has softened.