The BEST Chicken Soup recipe
A bold promise coming your way but this is the BEST chicken soup recipe you’ll ever need and it is perfect during these time of sickness and uncertainty. Packed with anti-inflammatory ingredients like garlic, bone broth and dark leafy greens.
I am not the greatest fan of soups, especially not smooth ones - but chicken soup (and good old Heinz tomato soup) hold a special place in my heart. There is something about chicken soup that makes you feel wholesome and nourished.
Since the markets have taken a tumble, I have seen that stocks in Campbell’s soups have gone up - now there is a time and place for the tinned stuff - but believe me when I say, this recipe is packed to the brim with flavour, nutrients and not to mention far more economical too.
Key ingredients:
Organic Chicken and bone broth: packed with protein, essential for optimal health, including immune functions, healthy skin and hair, muscle retention and recovery.
Fresh herbs: Parsley is a powerhouse herb that add loads of flavour as well as being high in iron and great for digestion.
Garlic: An antibacterial and anti-inflammatory genius, slow roasted and added to the stock to boost nutrients and flavour.
Dark leafy greens: We all know we need to eat these, your Nan wasn't wrong when she told you to each them all up! I use Calvo Nero in this recipe but kale or even cabbage is a great option.
Ingredients and Method:
1 tablespoon of olive oil
3 cloves of garlic
1 leek
3 large carrots
2 diced stalks of celery
3 pints of chicken bone broth
1 large handful of shredded light and dark meat chicken
1 cup of button mushrooms
1 cup of frozen peas
3 tablespoons of flat leaf parsley
Salt and pepper to taste
In a large casserole dish, sauté the leek and celery in the olive oil, during this time, roast the garlic on a low heat until soft.
Add in the roasted garlic, and black pepper, stirring together.
Next add in the broth and bring to the boil. Let the mix simmer for 5-10 minutes before turning down to a low heat and adding in the chopped carrots, sliced mushrooms, greens and shredded chicken.
Before serving, pop in the frozen peas and let them defrost in the hot broth.
Upon serving, sprinkle over the parsley and a grind of black pepper.