The festive period and New Year’s events and meals can leave your body feeling bloated and your energy depleted and in need of a boost.
That’s why This Morning chef Clodagh McKenna shared with viewers her chicken soup recipe that helps build up immunity and is simply delicious.
This comforting recipe serves four and is ideal for those who are “in desperate need of something good inside”.
Chicken soup has long been touted as a home remedy for cold, flu and overall sickness, and that might be thanks to it’s many beneficial properties.
“The ingredients in chicken soup are full of vitamins and antioxidants which can help promote your body’s natural healing process,” Amanda Sauceda, RDN, a lecturer at California State University, told Health.
“Carrots are a source of vitamin A, which is critical for the health of your immune system and also for the cells lining your GI tract, which is the first line of defence for your body.”
Chicken soup recipe
Ingredients
For the chicken stock
One roasted chicken carcass
One carrot, peeled and sliced
One stick of celery, sliced
Two shallots, onion or spring onion, chopped
One fennel bulb, or mushrooms, or asparagus, chopped
One bay leaf, torn
Any fresh herbs
For the chicken soup
One tbsp olive oil
One carrot, peeled and diced
One celery, diced
Two spring onions, thinly sliced
One and a half litres of hot chicken stock
100g kale, sliced
Two large handfuls of roasted chicken, shredded
250g noodles
Sea salt and freshly ground black pepper
Method
Begin by preparing the chicken broth. Place the chicken bones and chopped vegetables into a large pot. Add cold water to cover the ingredients, then season with freshly ground black pepper.
Bring to a boil, then lower the heat and let it simmer for about an hour. Afterward, strain the liquid through a fine mesh sieve.
For the soup base, heat a medium-sized pot or casserole dish over medium heat. Add one tablespoon of olive oil, then toss in the chopped vegetables.
Cover and let them cook gently for 10 minutes, stirring occasionally (about every three minutes).
Once the vegetables are softened, pour in the prepared chicken stock and bring it to a boil. Lower the heat to medium, then stir in the chopped kale, shredded chicken, and noodles.
Season with salt and pepper to taste. Let the soup simmer for an additional 10 minutes, stirring intermittently. Once ready, ladle the soup into pre-warmed bowls and serve.
