There is nothing I know that warms you more than a big bowl of warm soup. In addition, eating soup is known to help with the battle of the bulge. Warm up your Friday night with this hearty chicken and vegetable soup recipe.
Ingredients (serves 6)
2 tablespoons olive oil
1 leek, halved, washed, thinly sliced
2 garlic cloves, crushed
1 large carrot, peeled, diced
2 sticks celery, diced
1 zucchini, diced
1 swede, peeled, diced
1 brown onion, diced
1 cup dry soup mix, rinsed (combo of split peas and lentils)
8-9 cups chicken stock
400g skinless chicken thigh fillets
1. Heat the olive oil in a large saucepan over medium heat. Add the garlic and leek and cook for 2 minutes stirring occasionally until soft but not coloured. Add your carrot, celery, onion. zucchini and swede and cook for roughly 2 minutes. Stir in your dry soup mix, stock, chicken and 1 cup cold water. Increase the heat to high and bring it to the boil.
2. Reduce the heat to low. Simmer the soup partially covered, stirring occasionally, for roughly 1 hour or until soup mix and vegetables are softened.
3. Break up any large pieces of chicken; or remove chicken and cut into pieces and return to soup. Season with salt and pepper. Ladle soup into warmed bowls and serve with some fresh crusty bread.
Garlic can be adjusted to suit your taste. If you prefer a thinner consistency soup just add an extra cup of chicken stock to the recipe. If your struggling with the flu then why not try adding these foods to boost the immune system to your diet.