Chicken Soup
This recipe is simple and made with leftover roast chicken. It’s packed with nutritious vegetables and chicken broth.
Alternatively, you can steam chicken breasts and shred them into the soup, or buy a soup mix from the shops and add lentils for added protein, instead of chicken. The possibilities are endless.
Did you know: Soup is derived from a Latin word ‘suppa’ which refers to bread soaked in broth. A good bone broth or chicken broth is gold. It’s highly nutritious and according to research is an anti-inflammatory and can act as a mucolytic. For a link to the research, click on the button below. So next time you’re sick or sniffing, consider a bowl of soup.
Ingredients
1/2 chicken, shredded
2 carrots, peeled
1/2 cup of frozen corn
1/2 cup peas
1 potato, cubed
2 liters of chicken broth/liquid chicken stock
1 teaspoon dry red chillies
1 tablespoon freshly grated ginger
1 garlic clove, diced
1 onion, chopped
1 tablespoon olive oil
Method
In a large pot, heat oil and add chillie flakes.
Sautee onions until it’s soft and add ginger and garlic.
Let that fry for one minute.
Add in carrots, corn, and potato. Stir it and close the pot for 2 minutes. The vegetables will begin to sweat.
Add broth and chicken and reduce the heat to a rolling boil. Simmer your soup for 30 minutes before adding the pea. Your potatoes should be soft by now.
Let that simmer for 5 minutes and turn off your stove.
Keep your soup covered for another 10-15 minutes.
Serve with croutons, crusty bread and garnish with herbs or more chillie flakes.
