Whenever I feel ill, down, homesick, or hungover, this is what I crave. I will actually get off my sickbed, and 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.
It also happens to be very filling and low in calories so you can have quite a few bowls without feeling guilty!
Serves 6
Ready in 3 hours 10 minutes
Per serving:
106 calories
1. Firstly, prep the vegetables. Cut the parsnip into quarters, top and tail the carrots and cut in half.
1. To make it more indulgent, add some pasta or noodles to the strained stock.
2. Cook for a further 15 minutes, then finish with a drizzle of truffle oil.
2. Cut the leek, celery and onion into big pieces and put into your biggest saucepan. Then add the chicken.
3. Finally, cover in water and add the bay leaves, plus half of the parsley - stalks and all.
4. Slowly bring the pan to boil and then turn right down. Leave just below a simmer for three hours.
5. Drain all the stock into another saucepan. Slice the carrots and add to the stock, and finally add some chopped chicken back in.
6. I usually add one breast back into the soup and make the rest into Thai chicken salad or use for sandwiches.
7. Then add a handful of chopped parsley and check the seasoning. Et voila!
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