Feed-a-Cold Chicken Soup

Like many of you, I’m sure, I’ve been feeling pretty under the weather lately with that change in weather cold which seems to do the rounds this time every year. First it was a sore throat, then a sniffle, then the pathetic shivers and shakes, and now a super-fun cough which wakes me up in the night. A day and a half off work and in bed and I’m still feeling pretty miserable. Especially when getting out of bed when it’s 4 degrees outside and it’s Monday and time to get ready for work….

Not to worry, help is at hand! Nothing helps you feel better than a big bowl of homemade soup. This is the traditional chicken, with just enough cheats to make it doable when you’re feeling at your worst. 

You will need:

2 onions

1 leek

4 carrots

1 clove garlic 

10-12 new potatoes 

2.5 litres of stock, I used 3 Knorr stock cubes and plenty of water because who had time to make their own when they’re ill?

2 tsp parsley 

A grating of nutmeg

1 tsp thyme 

Good pinch salt 

A few cracks of black pepper 

Leftover roast chicken, chopped or shredded

1. Chop the onions and throw them into a soup pot which has a little of your favourite oil heating in it – medium heat. 

2. Repeat with the leek, and give everything a good mix. 

3. Chop the carrots and add in, before grating in the garlic. Make sure the heat isn’t so high that the onions are browning because that will burn your garlic. 

4. Let the vegetables sautĂ©e for around 10 minutes before adding the stock, herbs and nutmeg. 

5. Peel the potatoes and chop into bite-sized chunks. This is a hearty, chunky soup. Add them to the soup so far, put the lid on, and allow to simmer for around 20 minutes. 

6. Season, taste, and add in the chicken.

7. Simmer for another 15 to 20 minutes, then test the seasoning and check the vegetables are nicely cooked. 

Please, please remember that this soup contains cooked chicken, so be really careful to really heat the soup through if you’re reheating it later. 

Otherwise, enjoy! And feel better!

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