There is a reason that chicken soup is traditionally given to anyone who is a little under the weather – the combination of nutrients provides nourishment and a boost for your immune system. Plus, as it contains chicken – a fab source of protein- it’s more filling than most other soups and giving plenty of energy to get through the day.
Ingredients (makes around 4 servings):
- Either 3 cooked chicken breasts or around 300g of leftover roast chicken – cut up into small pieces
- 2 carrots, peeled and sliced
- 1 medium onion
- 1 litre of chicken stock (make your own if you want or use a stock cube)
- A tablespoon of plain flour
- Olive oil
- 1 garlic clove – crushed/ finely chopped
- Any other veg you want to put in – the more the merrier!
- Fresh parsley
Method:
- Heat up a drizzle of oil in a large saucepan
- Add the onions, garlic and fry off gently
- Add the carrots and any other veg
- Sprinkle over the flour and give it a good mix
- Slowly add the chicken stock, bringing it up to the boil
- Season well and leave to simmer for 10-15mins – making sure all the added veg is cooked and soft
- Add the cooked chicken and fresh parsley
- Serve with a piece of crusty wholemeal or sourdough bread