everything else.

Easy Peasy Chicken Soup (to fight off the flu)

admin / November 22, 2016

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.

Leave a Reply

Your email address will not be published. Required fields are marked *