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.