Whenever I feel ill, down, homesick, or hung-over, this is what I crave!! I will actually get off my sickbed, go out and buy the ingredients, it’s that good. People think it’s an old wives tale that chicken soup is good for curing flu, but there is an enzyme that comes out of the chicken in the cooking process that really does help with flu. It also happens to be very filling and low in calories so you have quite a few bowls without feeling guilty!
- Sophie


  • 1 organic free range chicken

  • 1 medium parsnip

  • 2 carrots

  • 1 Leek

  • 1 Onion

  • 2 sticks Celery

  • 2 Bay leaves

  • 1 bunch Flat-leaf parsley

  • Salt & Pepper

  • About 4 litres Water


  • 1.

    Firstly prep the vegetables, cut the parsnip into quarters, top and tail the carrots and cut in half. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken. Finally cover in water and add the bay leaves and half the parsley, stalks and all.

  • 2.

    Slowly bring the pan to boil and then turn right down. Leave just below a simmer for 3 hours.

  • 3.

    Drain all the stock into another saucepan. Slice the carrots and add to the stock and finally add some chopped chicken back in. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.

  • 4.

    Then add a handful of chopped parsley and check the seasoning. Et voila!

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 227kj
  • Fat Total 14g
  • Saturated Fat 4g
  • Protein 17g
  • Carbohydrate 6g
  • Sugar 2g
  • Sodium 1286mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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To make it more indulgent add some pasta or noodles to the strained stock and cook for a further 15 minutes, then finish with a drizzle of truffle oil.

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