As the weather cools, nothing comforts quite like a nourishing bowl of Ginger Chicken and Leek Soup. From a Traditional Chinese Medicine (TCM) perspective, chicken is prized for its ability to tonify the Spleen, which helps support digestion and overall vitality, especially during Winter when our Yang energy needs extra care. Leeks, with their mild sweetness and gentle warmth, complement the soup perfectly, making this a simple yet powerful recipe for building resilience and warmth in the colder months.
Ginger Chicken & Leek Soup
Ingredients:
6 bone-in chicken thighs (skinless)
2 large leeks, sliced (white and light green parts)
1 large onion, diced
3 cloves garlic, minced
2-inch piece of fresh ginger, sliced thin
200g mushrooms, sliced
1.5L bone broth (chicken or vegetable)
2 tbsp olive oil or ghee
Sea salt and cracked black pepper, to taste
Fresh parsley or coriander to garnish
Method:
- In a large pot or slow cooker, heat olive oil or ghee.
- Sauté onion, leeks, garlic, and ginger until fragrant (3-5 minutes).
- Add the chicken thighs and brown lightly on all sides.
- Add mushrooms and pour in the bone broth.
- Season with sea salt and pepper.
- Simmer on low heat for 6-8 hours, or on high for 4 hours (slow cooker).
- Skim off any fat, adjust seasoning, and garnish with fresh herbs.
This Ginger Chicken and Leek Soup isn’t just delicious—it’s also a TCM-inspired way to tonify the Spleen and support digestion and energy during the colder Winter season. With its warming and nutrient-rich ingredients, it’s the perfect choice for anyone seeking to nourish their body from the inside out. Enjoy this soothing, fortifying soup as a gentle embrace of health and harmony this Winter.
For further reading about TCM Dietary therapy and seasonal eating, click here:
Winter Retreat at Billabong - TCM inspired recipes
Recipe: Lamb Stew with warming spices
TCM Winter Food: Irish Stew with a twist
