Supercharge that Broth with Zinc

I love broth but when we make it, it takes up half of our fridge.  So, I'm pretty keen to eat it "pronto".  This is my favourite recipe for when we're down with a cold cuz it's broth based AND it's supercharged with foods which are high in ZINC. Zinc is an immune-boosting mineral that is successful at treating the common cold, recurrent ear infections and preventing respiratory infections.  Chicken, chickpeas and spinach are among the highest dietary sources in zinc.  And the chickpeas thicken the soup like a pasta would - for those looking for a nutritious gluten-free option.

  • 2 hormone-free chicken thighs (cubed)
  • 1 tin of chickpeas (rinsed & drained)
  • 2 cups of spinach (finely sliced)
  • fresh coriander to taste (chopped)
  • toasted sesame seeds
  • 1/2 small onion or 1 shallot (chopped)
  • 2 garlic cloves (chopped)
  • pinch of salt, pepper and 1/2 tspn of ginger powder
  • coconut oil (for cooking)
  • 1L of chicken broth (or more depending on how thick you want your soup)

In a deep pot, fry up the onion, garlic with the seasoning until soft over medium heat.  Add the chicken thighs and sautee until golden but not necessarily cooked through.  Add the chickpeas and stir until they're covered by the onion mix.

Add the broth and bring to a boil.  Reduce heat and simmer for 8-10 minutes, just to ensure that the chickpeas are soft and the chicken is cooked through.  Add the spinach and stir it in.  Simmer for a few minutes and turn off heat.  Serve with fresh coriander and toasted sesame seeds on the top.

And hey! If you don't have stock:  Don't let perfect be the enemy of good.  Add 2 peeled, chopped tomatoes and some grated carrots to the pot after you put in the chickpeas and stir the mix until the tomato has softened, has released its juice and is fragrant.  Then, instead of stock - add boiled water and follow the rest of the recipe!

Next week on Thrive:  The wonderful world of herbs and essential oils and how we can use them to battle the cold season and the ubiquitous "Hong Kong cough".


Thrive Nutrition Practice launches in Spring 2016.