Anti-inflammatory Chicken Soup

Ingredients.

• 450g chicken thighs (bone-in)
• 1 potato, peeled and chopped
• 1 carrot, chopped
• 1 onion, chopped
• 2 Tbsp mint, dried
• 1 tbsp ginger, grated
• 1 tsp turmeric
• 1/2 cup cauliflower, chopped
• 250g frozen peas
• A handful of chopped fresh parsley

Instructions

Cook the chicken thighs in about 4-5 cups of salted filtered water in a small cooking pot. In the meantime, chop the vegetables.

When the water starts to boil, add the onion, the potato, turmeric and mint. Let everything cook at medium-high with the lid on.

After about 20-30 minutes of cooking, the chicken thighs should be done - it's time to take the meat off the bones. To do this, take out the chicken thighs and put them into a small bowl with cool filtered water so they can cool off.

Take the meat off the bone, discard the bones and shred the chicken into bite-sized pieces. I used my hands for this glamorous activity, but the chicken is hot, so be careful!). I took the chicken thighs out of the cooking pot one at a time and used a small bowl for this "fun" procedure.

Once the chicken is done, put it and the broth that formed in the bowl into the cooking pot.

Add the carrot, ginger, cauliflower, salt and pepper to taste, and cook for 5-10 more minutes.

Throw in the frozen peas for the last 5 mins, then stir through the parsley before serving.

Serve immediately, and keep leftovers in an airtight container in the fridge.