There’s much wisdom in ‘feed a fever, starve a cold’, as nutrition plays a huge role in your recovery. If you’re like us, then, every time you got the ‘flu, mom would make a big pot of chicken soup right… and after having a bowl or two, you’d soon start to feel better. Research suggests that your mom was right, after all. Penicillin, a powerful antibiotic, is found in chicken bones, and infuses the soup. So, try this nourishing, delicious chicken soup recipe, and you’ll be back to your old self in no time.
1 large chicken, cut into pieces
1 packet of brown onion soup
5-6 medium potatoes
4 celery stalks and leaves
1 large bunch of parsley
4 large cloves of garlic, sliced
2 litres of chicken stock (or water)
Salt and pepper to taste
Olive oil for browning the chicken
In a large soup pot, add in a glug of olive oil and heat up.
Open up the packet of brown onion soup and sprinkle onto a plate.
Coat the chicken pieces in the soup, then fry in the oil, browning well. Set aside.
Coarsely chop the onion and celery stalks, peel and slice carrots into 3cm thick rings, and fry in the oil until soft.
Peel and quarter the potatoes, and the chop up the rest of the vegetables, add to the pot. Season with the salt and pepper, mix well, then add the stock or water to cover.
Add the chicken pieces to the pot, and simmer on medium heat until the chicken and vegetables are cooked through, about 45 minutes to an hour.
Chop up the parsley, and sprinkle over the soup before serving. Enjoy!
Please feel free to share this recipe with family and friends, it’s affordable, delicious and will keep winter at bay… even if you don’t have the ‘flu!