Now that this colder weather is settling in, I’ve noticed a few people with the sniffles and a cough as the common cold can cause quite some distress. So, if you are feeling a bit under the weather use this soup as a wonderful way to kickstart the immune system and get you back on your feet.

This recipe does take a bit of effort, but I can assure you it will be well worth it. You can ask your local butcher for some chicken frames and ask them to cut them in half too. I prefer free-range chicken. I somehow feel it tastes better, and I also know the living conditions of the poor caged hens. 

💡 Did you know? 
Although researchers have not been able to determine the cause of the alleged positive effects of chicken soup, several studies have confirmed that it helps to unblock congested lungs. In 1980, Irwin Ziment showed that chicken broth helps to thin mucous in the lungs, with a higher effect being achieved when the broth is spiced. His study was followed up by Stephen Rennard in 2000, who argued that chicken soup, by reducing mucous in the lungs, supported the white blood cells in fighting a cold.

Generally, it can be observed that the calcium content of the soup increases with the duration of cooking and, depending on the composition, can have a mild anti-inflammatory effect.

Chicken soup is also said to have a calming effect, which has led some to claim that it can also heal the soul. I can remember a time when it did just that for me. I’m on the island of Borneo with my wife, and we have just arrived at the base of the highest mountain in South-East Asia called Mount Kinabalu. As we step off the bus, I am slapped by the humidity that feels like a wet blanket. 

We are here to meet our guide Tariq who is tasked with keeping us alive on our quest to the summit. A well-dressed lady in a black and green suit calls out our names and takes us to greet Tariq. He is a Nepalese national, 55 years of age, and he is dressed in a white T-shirt with a black Nike swoosh across the front; his navy shorts are knee-length, and he smiles as he puts out his hand to shake mine. It’s like a wet fish. 

“Let’s get started, guys,” he says in perfect English. “We should have left three hours ago as there is some serious weather coming in, and we will have to motor up this mountain if we are to get to our accommodation before nightfall. It usually takes five to seven hours to get there, and we have three-and-a half at best. Confused. I look at my wife and say, “So much for our leisurely walk then.” She shrugs her shoulders.

I ask Tariq who is going to carry our 10kg backpacks up the mountain? He looks at me and then laughs and laughs. Finally, he wipes the tears from his eyes and says, ‘you’. "They said we will have help,” I stammered. “Well, they lied," he replied. “You can leave ‘em here or take them, but we gotta move, man.”

Now I’ve got to say this mountain is a beast from the very start. It’s just stone step after stone step, ranging in height from 40cm to 1m going straight up. It’s like the world’s biggest staircase. 

“You guys are fit,” proclaims Tariq after two hours of thigh busting steps are thankfully behind us. “We are about halfway and are tracking well; if we can keep up this pace, we will make it,” says Tariq. My whole body is dripping in sweat; my mind has stopped complaining due to the fact it does nothing; my backpack feels like it’s getting a kilogram heavier with every step. “Why did they make every step a different bloody size,” I finally scream, only to the delight of Tariq, who bursts out in laughter again. 

Another gruelling hour and a half pass, but we have slowed considerably, and my wife asks if we can stop and eat our snack. A boiled egg. All around us, the rainforest has now turned to slick stone, and the air is thick with clouds that are impregnated with rain that seeps into our very core. “Thirty minutes, and we are there,” says Tariq. “I can’t do it,” says my wife, “My bag is too heavy.” “Give it to me,” I say, and I place it on my front. “Let’s go,” I say. 

I can tell you I have never had to pull on energy reserves like that! My legs were like lead; I was just about to give up when suddenly I smelled smoke. “There it is,” cries Tariq, and out of the mist is revealed a three-story hotel. Our refuge! 

After a cold shower and a change of clothes, we sit in the dining room where Tariq says, “Well done, you two. That was epic. It’s a 4 am start tomorrow for our summit run.” Just then, a waiter places a steaming bowl of chicken noodle soup in front of me. “See you tomorrow,” says Tariq as he leaves.

“I can sense life coming back already,” 
 I say as I take a big slurp.

INGREDIENTS
- 200g ginger sliced
- 1 red onion sliced
- 2 cayenne chilli sliced
- 1/2 bunch coriander stems roughly chopped
- 1 head of garlic cut in half
- 4 litres water
- 3 chicken frames cut in half
- 500g chicken thigh 
- 1 lemon
- 4 tbs fish sauce
- 2 shallots chopped
- 10 coriander leaves chopped

METHOD
1. Roast chicken frames at 200°C in the oven until nicely browned, about 45 minutes. 
2. In a 6/7 litre pot, fry off ginger, red onion, coriander stems and garlic until aromatic, about 4 minutes. Add roasted chicken frames and pan juices and top with water, then gently heat on low for 3 hours. 
3. Do not let it boil, and do not stir.
4. Strain stock and reserve 2 litres.
5. In a large pot, heat stock, add chicken thigh and gently simmer until you can shred with a fork. 
6. Add lemon and fish sauce to taste. 
7. Garnish with coriander and shallots.