Time for some detoxification to ease those guilt from weekend overeating. And one of the best things to have would be a hot Chicken Radish Soup that’s not only tasty but nutritious and ‘cooling’ for the body too.
Radish is an affordable root vegetable that has so many health benefits that most of us probably don’t know. It is good for the liver and stomach and acts as an effective detoxifier by purifying blood and eliminating toxins and waste. It helps with digestion and fixes constipation. It helps prevent infections in the kidney and urinary tract. It has a low GI so it satisfies your hunger without piling on calories. It reduces risk of cardiovascular diseases and has anti-cancer and anti-inflammatory properties. It reduces blood pressure. It contains vitamin C, phosphorus, zinc and vitamin-B complex that are good for the skin. Radish also soothes sore throats and clears phlegm. Amazing, isn’t it?
I like to keep extra chicken bones (whether raw or cooked) in the freezer which I would add into soups to double up its sweetness especially those of rotisserie chickens that are packed with so much flavour. Alternatively, pork bones will work just as well too.
I know of some people who normally would just drink the soup and not eat the ingredients because they tend to be bland as all their essence has gone into the soup. Hubby and I find that to be such a waste so we still eat the meat but with a separate chilli-soy dipping sauce. If you plan to do the same, do note you would need to put the soup on a very low simmer after bringing it to a boil because vigorous boiling can make the chicken parts turn dark (where the bones are), the meat will disintegrate and the whole dish will just look less appetising.
Another tip is to separate bones for boiling and meat for consumption. The former would be fully submerged in water and boiled to extract its sweetness whereas the latter would be added into the soup pot later so that they are steamed in the pot in order to retain that sweetness and juiciness in the meat. Give this method a try. 🙂
Chicken Radish Soup Recipe
Ingredients (serves 4)
400g radish, peeled & sliced into 1/2″ thick pieces
1 carrot, peeled & sliced into 1/2″ thick pieces
1 large sweet corn, sliced into chunks
carcass/bones of 1 chicken + extra odds & ends (like wing tips, chicken feet, etc)
4 whole chicken legs (drumstick + thigh)
1200ml water (adjust according to size of soup pot)
salt to taste
1. Add all ingredients (except chicken legs and salt) into soup pot and just about cover everything with sufficient water.
2. Bring to a boil and then reduce heat to low and simmer for 1 hour.
3. Place the chicken legs on top in one single layer. They should be partly submerged in water.
4. Simmer for another 1/2 hour and season the soup with salt to taste.