‘Get-Well-Soon’ Chicken Soup

Name: ‘Get-Well-Soon’ Chicken Soup
Total time: 1200 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 tablespoon Extra Virgin Olive Oil; 1 Onion; 1 clove Garlic *finely chopped; 1 stalk Celery; 2 medium Carrots; 400 g Chicken Fillets *I always use Thigh Fillets; 4 cups Chicken Stock; Salt & White Pepper; 1 small piece Ginger *grated; 2 handfuls Baby Spinach *OR Silverbeet (Swiss Chard) as required; 1 tablespoon finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

My husband’s mother kept telling us Silverbeet (Swiss Chard) would fix not only Cold but everything. Thus, Silverbeet is an essential ingredient for my ‘Get-Well-Soon’ Chicken Soup, but my family members prefer Spinach. Another essential ingredient is fresh Ginger. The most important thing to remember when you cook this soup for a sick person is seasoning the soup very lightly.

Hiroko Liston @hirokoliston

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Ingredients

20 minutes

4 Servings

1 tablespoonExtra Virgin Olive Oil
1Onion
1 cloveGarlic *finely chopped
1 stalkCelery
2medium Carrots
400 gChicken Fillets *I always use Thigh Fillets
4 cupsChicken Stock
Salt & White Pepper
1small piece Ginger *grated
2 handfulsBaby Spinach *OR Silverbeet (Swiss Chard) as required
1 tablespoonfinely chopped Parsley

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Steps

20 minutes

1

Cut all Vegetables and Chicken into small bite-size pieces.
2

Heat Olive Oil in a large saucepan OR pot over medium heat, cook Onion, Garlic, Celery and Carrots. When softened, add Chicken, and stir for a few minutes.
3

Add Chicken Stock, bring to the boil, and cook until Vegetables are soft. Season lightly with Salt & White Pepper.
4

*Note: If the sick person is able to eat more, you can add some Small Pasta OR short cut Angel Hair Pasta. Cook them with Vegetables until soft.
5

Add grated Ginger, Baby Spinach and Parsley, and bring back to the boil. When Spinach is soft, the soup is done.