It’s cold season, people are coughing and sniffling in office blocks nationwide. It’s gross. Over the last couple of weeks I’ve been victim to the pathetic symptoms of the common cold and attempting to self cure with ginger tea and hot honey and lemon; which by the way are both awesome things to be drinking when you’re all bunged up.

Despite many attempts by The Chilli Geeks, I will not be coerced into drinking shots of chilli – but I knew I had to get the hot stuff down me somehow because its a world renowned cold-curer.  Another classic home comfort for those burdened with the lurgy is chicken soup, so what better way to give my immune system a boost than turn chicken soup into a bowl of fire? Try this at home if you’re not afraid to let your mouth burn a little – or reduce the chilli content, it’s totally your call.

PS – This recipe is Slow Carb Diet friendly.

Serves 2

100g leftover roast chicken
80g shelled edamame beans
4 spring onions, chopped finely
500ml chicken stock
thumb sized piece of ginger, peeled and chopped finely
2 garlic cloves, chopped finely
2 tbsps chopped chilli

1. Heat about a tablespoon of oil (sesame if you have it) in a saucepan and cook the chilli, ginger and garlic for around 5 minutes on a medium heat.
2. Add the stock and bring it to the boil, once it’s bubbling take the heat down low and let it simmer for 5 minutes.
3. Then add the chicken and edamame beans and (you guessed it) simmer for a further 5 minutes.
4. Chuck the spring onions in for just a minute or so at the end.
5. Serve.

I hope you’re all in perfect health, but if you’re unlucky enough to get struck down by the lurgy (commonly known as man flu in boy houses) I hope you can convince someone to make this soup for you. Your track recommendation for this recipe is a super relaxing one from Nick Cave & The Bad Seeds, put your feet up and get well soon!

What are your foolproof cold cures?

Let me know in the comments, I’m still not fully recovered and could do with some tips!

Thanks for reading x