Soul healing chicken soup with winter vegetables

When the sniffles and a sore throat hit, nothing is more soothing than a soul-healing bowl of chicken soup.

While the immune-boosting properties of chicken soup may be little more than a myth (according to the experts at The Conversation), chicken soup contains many vitamins and minerals that will support your body as you rest and recover from a cold or flu.

The warm broth will also soothe your throat and help you stay hydrated.

The secret to making the most delicious chicken soup

There’s only one secret to making your chicken soup truly soul-healing and delicious – keep it simple. Using whole, healthy ingredients and an easy cooking method guarantees a soup that’s tasty and full of great nutrients. Our chicken soup sticks to the classic ingredients: a sofritto of celery, carrot and onion, and lots of garlic, parsley and pepper for aromatic flavouring.

Storing chicken soup

Always allow your chicken soup to come to a cooler temperature before storing it in the fridge, in an airtight container. It should last at least 4-5 days. For freezing, leftovers will last up to 3 months. If you’re adding pasta or noodles to your soup, these won’t freeze well.

Ingredients

6 skinless chicken thigh cutlets

3 carrots, peeled, sliced into 1 cm-thick rounds

2 sticks celery, stalks thinly sliced, leaves roughly chopped

1 brown onion, finely chopped

2 cloves garlic, smashed, plus 1 extra clove, finely grated

10 black peppercorns

4 sprigs flat-leaf parsley, plus extra leaves, to garnish

1 Tbsp apple cider vinegar

1 handful baby spinach, shredded

Sea-salt flakes and freshly ground black pepper, to season

1/4 cup watercress sprigs

1/2 long red chilli, thinly sliced (optional)

Lemon wedges, to serve

Method

Step 1

Arrange chicken in a large heavy-based saucepan.

Step 2

Add carrots, celery, onion, garlic, peppercorns, parsley sprigs and apple cider vinegar.

Step 3

Fill with water until level is 3cm above ingredients. Put lid on and bring to a simmer over a medium heat.

Step 4

Reduce heat to low and simmer gently for 1 1⁄2 hours.

Step 5

Remove pan from heat. Remove chicken from pan and set aside on a plate for 10 minutes to cool slightly.

Step 6

When cool enough to handle, shred meat off bones. Return pan to heat and add shredded meat to stock mixture. Stir through spinach and extra garlic and season.

Step 7

Ladle soup into serving bowls and top with extra parsley, watercress and chilli (optional). Serve with lemon wedges on the side.

Chicken soup with carrot and green vegetables in a white oval pot with handles. — *(Photography: Andre Martin, Styling: Stephanie Souvlis)*

Can I use dried herbs instead of fresh herbs?

If you haven’t got fresh parsley on hand, then dried works fine for this recipe. Since dried herbs are stronger in flavour, start with a teaspoon and taste before adding more.

What else can I add to this soup?

You can always add more vegetables to this soup – English spinach or cauliflower would work well. If you’re in need of a carb, adding your favourite pasta or noodles is perfect for a cold winter’s night. For more anti-inflammatory properties, a small knob of ginger grated should do the trick.