Clear chicken soup with ginger & bayleaf

Repairing and Recovering!

I am finally back on Yorkshire soil after a crazy week of celebrations for my sister’s wedding.  It was a full on Sikh affair which meant 6 different events with as many outfits and big meals consumed!  I have overdosed on sparkles, colour, fried goods and booze and my body has been crying out for me to get some green, clean, lean foodstuff into my broken body!!

I have had the time of my life but a week is definitely enough so I am raring to go with resuming my marathon training plan and nourishing my body with some lovely fresh veg and strengthening with lean protein.

As if the partying wasn’t enough to handle, I have also soldiered through with sinusitis, and a rather attractive chesty cough (sounding a bit like Marge Simpson currently!).

So last night I treated myself to a gorgeous steaming bowl of chicken soup – what better than chicken soup when you’re feeling a bit under the weather?  I added lots of ginger for its cleansing properties and some bay leaf to help open up those blocked nostrils!  Perfectly warming, cleansing and nourishing with fresh veg and protein.  A true welcome back to the MC&L lifestyle!

Clear Chicken Soup with Ginger and Bay leaf

Clear Chicken Soup with Ginger and Bay leaf


  • 1 small chicken or a mix of chicken breast and thigh
  • 1 large leek sliced into rounds
  • 1 large carrot sliced into rounds
  • 2 thumbs ginger grated
  • 1 chicken stock cube (optional)
  • 2 bay leaves
  • Handful of spinach chopped
  • Sea salt and pepper to taste


  1. Place the chicken in the bottom of a large saucepan and cover with boiling water (and stock cube if using)
  2. Add the leek, carrot, ginger and bay leaves and season well
  3. Allow to simmer gently on a medium heat partially covered
  4. Keep checking water content and add more if needed
  5. When the chicken is almost cooked throw in the spinach (you want to keep it vibrant and green and not turn the soup a murky grey!)
  6. Put saucepan lid firmly on to allow chicken to finish cooking through and spinach to wilt.
  7. Remove chicken into a separate pan and discard of bones and skin and slice/shred chicken
  8. Place a few pieces of chicken into each bowl and cover with the steaming broth
  9. Serve immediately with fresh spelt bread or on its own
  10. If suffering like me, breathe in the vapours and let the ginger and bay get to work!