Immunity Booster : How To Make Chicken-Coriander-Lemon Soup For Immunity And Weight Loss

Instances of cold, cough and flu are on the rise, and at this point, we have to  take all proper measures to prioritise our health. Season change has never been an easy affair, but a few dietary amends have come to our aid time and again.

Immunity Booster : How To Make Chicken-Coriander-Lemon Soup For Immunity And Weight Loss

The nip in air has made us pull out all our warm winter wear, but we know that it is not enough this year. Instances of cold, cough and flu are on the rise, and at this point, we have to  take all proper measures to prioritise our health. Season change has never been an easy affair, but a few dietary amends have come to our aid time and again. It's the time to indulge in hot tea, soups and kadha, and ditch cold drinks and ice cream. Hot and warm fluids may help de-clog nasal congestion, soothe scratchy and inflamed throats and give you instant relief. 

Chicken soup has been one of our favourite go-to treats in winter. A hot and comforting bowl of soup and blanket is all we need on a particularly cold evening when we are in no mood to cook. Since soups are so easy to put together, and offer so much room to be creative - it would be a crime of sorts to not experiment with it. Chicken soup is an excellent source of protein. Chicken is a lean meat, which is not high in fats and calories. Using boiled chicken chunks in soups, further improves your shot at weight loss. Moreover, many experts have also found link between high protein diet and immunity. 

NOTE DOWN
INGREDIENTS
  • 2 tablespoon oil divided
  • 1 tablespoon garlic minced
  • 3 green chilies sliced, or 1 jalapeño
  • 2 tablespoon plus grated ginger divided
  • 1 cup cilantro stems roughly chopped
  • 1 pound chicken breasts
  • 12 black peppercorns
  • 1 teaspoon salt
  • 2 cup chicken broth we used better than bouillon
  • 1 cup cabbage thinly sliced
  • 1 cup carrots julienned
  • 3-6 tablespoon corn starch or arrowroot powder mixed in 1 cup of water
  • 1/4 teaspoon fresh ground pepper optional
  • 1/2 cup cilantro chopped
  • 2 tablespoon lemon juice
INSTRUCTIONS
  1. Turn Instant Pot to Saute(more) mode. Once the ‘hot’ sign displays, add 1 tablespoon oil. Add garlic, green chilies, 1 tablespoon ginger and cilantro stems. Mix well.
  2. Add chicken breasts, black peppercorn, salt, 2 cups of water and 2 cups of broth. Give a quick stir and close Instant Pot with pressure valve to sealing.
  3. Set Instant Pot on Manual(Hi) for 10 minutes followed by Natural Pressure Release.
  4. Open Instant Pot and take the chicken breasts out. Shred the chicken with a fork and keep aside.
  5. Take a large bowl and strain the broth. Squeeze out any juices by gently pressing the stems in the strainer. Discard the stems from the strainer. Reserve the broth.
  6. Rinse and dry the Instant Pot insert. Put the insert back and set the Instant Pot to sauté mode. Once the ‘hot’ sign displays, add the remaining oil, cabbage, carrots and remaining ginger. Mix well.
  7. Add shredded chicken, reserved broth and corn starch water.
  8. Mix well and bring the soup to a gentle boil. Turn Instant Pot off. Add fresh ground pepper, lemon juice and chopped cilantro
  9. Enjoy hot!
RECIPE NOTES

Skip the chicken all together and follow the remaining recipe to make a perfect vegan soup. Just replace the chicken broth with vegetable broth. If you can find enoki mushroom, they add a great crunch too.
Adjust the corn starch or arrowroot powder, to the textures you prefer.
Adjust green chilies and fresh ginger to take the spice level up or down.
Go ahead and double up on cilantro if you have extra.