Easy Peasy Chicken Soup (to fight off the flu)

Melbourne weather is doing its darn thing again – hot one minute, cold the next.  Thanks to this wonderful up-and-down, the flu is ripe.  A few days ago, I had a scratchy throat.  My hubby had a headache.  And bubba had a runny nose.  I’m hoping that we can stop this nasty cold/flu in its tracks, before we all come down with the full-fledged version.

And so, we tucked into this VERY EASY chicken soup.  It’s adapted from the Rachael Finch website; she’s got some great healthy recipes on there.  This recipe makes use of only a few ingredients and you can put it on the stove a few hours before dinner time and tadaaaa dinner is ready (ie. you don’t have to cook during bubba’s fussy hour).  Brilliant.  It also doesn’t make use of chicken stock – so it’s more like a bone broth which I think is even better for you.

Here’s how it goes (serves about 4):

1.  Get a large pot, heat olive oil on medium heat.  Cook carrots (x3 diced), celery sticks (x3 diced) and onion (2 x medium diced) with garlic (4 cloves crushed) until translucent.

2.  Add chicken (1 whole uncooked organic chicken) and cover with water (about an inch from the lid).

3.  Cook for 2 – 4 hours (the longer you’re going to cook it, the lower the heat).  I cooked at low-medium heat for about 2.5 hours.

4.  Break away pieces of chicken, add salt and pepper to serve.

We ate this with some brown rice to make it more filling.