Mum’s chicken stew

Mum’s chicken stew

Eat Right For Your Body Type
Lisa Linder

This soup is based on my mother’s chicken stew (except that she added a lot of Parmesan at the end). This is quite a retro recipe, but it is such a wholesome dish which works really well with the principles of Ayurveda. This soup is good and nourishing for everybody (vata and kapha can add some freshly ground black pepper to taste). I would eat this soup for lunch or a light dinner as it is, but if you are quite hungry, serve with a little bread (buttered if you are vata or pitta).


Quantity Ingredient
1 1/2-2 1/2 tablespoons olive oil, vegetable oil or ghee, (kapha 1 1⁄2 tablespoons, vata 2 1⁄2 tablespoons, pitta 2 tablespoons)
1 fresh bay leaf
3 sprigs fresh thyme
1 large onion, peeled and chopped
6 garlic cloves, peeled and chopped
1 tablespoon cornflour
1 litre good-quality chicken stock
3 chicken thighs, skinned
or 2 large chicken breasts, skinned
1 medium potato, peeled and cut into 1 cm cubes
1 small leek, finely sliced, (white parts only)
2 medium carrots, peeled and sliced into 2 cm pieces
150g cauliflower, cut into 2.5 cm florets
100g fine green beans, topped and tailed and halved
2 celery sticks, sliced into 1 cm pieces
3 sprigs fresh tarragon
handful fresh parsley, to serve


  1. Heat the oil or ghee in a large non-stick saucepan, add the bay leaf, thyme and onion and sauté until golden, around 8–10 minutes.Add the garlic and cook for 30 seconds and follow with cornflour, stir well to mix and add the stock and chicken. Bring to a boil, cover and simmer gently for 10–25 minutes (breast should take around 10–12 minutes and thighs 25 minutes) or until the chicken is cooked all the way through (pierce with a sharp knife and check that the juices run clear).
  2. Remove the chicken from the saucepan, add the potato, leek, carrots, cauliflower, beans and celery and simmer until soft. Meanwhile, shred or chop the chicken into small pieces.
  3. Take out a ladleful of the vegetables from the saucepan and purée with a little of the soup until smooth, then stir back into the soup with the chicken.Taste, adjust the seasoning, then stir in the tarragon and parsley and serve.
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