Chicken soup has long been a home remedy for colds and flus – and it turns out there is actually scientific evidence that good old chicken soup helps relieve symptoms.
This is a great recipe to make regularly during cold and flu season. Freeze some of the leftovers (in single serving size) – that way, when you are unwell, all you need to do is simply heat it up and get that chicken-y goodness into you!
Nourishing Chicken Soup Recipe:
Ingredients:
1.7kg whole chicken (free-range or organic if possible)
3L chicken or vegetable stock
1 tablespoon olive oil
1 leek, pale green and white part only, washed and sliced
3-4 carrots, chopped
4 sticks celery, chopped
1 cup legume pasta (optional)
1/4 cup chopped parsley leaves
Method (Stovetop):
1) Place the chicken in a large stockpot. Add stock.
2) Cover and bring slowly to the boil over medium heat. Reduce the heat and simmer for 1 hour.
3) Heat oil in frying pain over low-medium heat. Cook the leek, carrot and celery for 10 minutes, until tender.
4) Add vegetables to stockpot, and simmer for a further 1 hour.
5) Remove from heat. Carefully transfer the chicken to a clean chopping board (in pieces if necessary). Cool slightly, then remove and discard skin and bones. Coarsely chop the meat.
6) Return the chicken to the soup. Add the pasta and cook for 10 minutes or until the pasta is tender. Season with a little cracked pepper if desired, and sprinkle parsley leaves over the top.