Ingredients
- Brown onion 1
- Garlic 3 cloves
- Ginger 2½cm piece, fresh
- Turmeric (optional) 2cm piece, fresh
- Carrot 1
- Spinneysfood Shiitake Mushrooms 2–3
- Celery 1 stalk
- Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp
- Spinneysfood Fresh Chicken Winglets & Drumettes 500g
- Spinneysfood Bottled Drinking Water 1L
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Organic Apple Cider Vinegar 1 tbsp
- Lemon 1
Nutrition (Per serving)
- Calories 242
- Fat 15g
- Saturates 4g
- Protein 14g
- Carbs 13g
- Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Immunity shield broth
Other 10 Mins Prep · 45 Mins Cook
- Peel and roughly chop the onion, garlic, ginger, turmeric and carrot. Roughly chop the mushrooms and celery.
- Heat the olive oil in a large pot over a medium heat. Add the chicken and sauté until browned and golden. Add the onion, garlic and ginger and sauté for 3–4 minutes until fragrant and just starting to soften. Add the turmeric and rest of the vegetables along with the water, parsley and seasoning. Bring to a gentle boil, then reduce the heat and simmer uncovered for 30–40 minutes to allow the flavours to deepen (the longer the better!). Strain the broth through a fine sieve, pressing gently to extract as much liquid as possible. Season again with salt and pepper and add the vinegar.
- Pour into mugs or bowls, and serve warm, topped with fresh parsley and a slice of lemon.