Chicken Soup

INGREDIENTS

• 4–6 pieces The Meat Club cage-free chicken drumsticks and thigh fillets
• 1 teaspoon turmeric powder
• 6 cups water
• 1-inch piece ginger, peeled and thinly sliced
• 2 cloves garlic, peeled
• 1 teaspoon whole black peppercorns
• 1 clove (optional)
• 1 bay leaf
• 1 small cinnamon stick
• 1 star anise (optional)
• 1 carrot, half coarsely chopped, half thinly sliced (for later)
• 1 celery stick, coarsely chopped
• 1 medium onion, cut into quarters
• 1 lemongrass stick, coarsely chopped (optional)
• 1 teaspoon salt
• 1⁄2 zucchini, thinly sliced
• 150 g tofu, cubed
• 1 lemon
• 1 small sprig of fresh coriander, finely chopped (optional)

PREPARATION

1. In a stockpot add water, ginger, garlic and all whole spices over medium heat.
2. Add coarsely chopped carrot, celery, onions and lemongrass. Bring to a boil.
3. Add chicken into the stockpot. Add turmeric and salt.
4. Boil for 5 mins, then cover and simmer for at least 20 mins or until chicken is fully cooked and falling off the bone.
5. Using tongs, pull out the chicken pieces and shred them using a fork.
6. Using a sieve, strain the soup into another stockpot.
7. To clear the strained liquid, add shredded chicken, sliced carrots and zucchini and simmer while covered for another 5-7 mins.
8. Pour soup into bowls. Squeeze lemon over it and garnish with fresh coriander. Slurp away!