Chicken soups are internationally regarded as a beloved comfort food with superhero-like powers. When you’re feeling run down slurping the liquid of a hearty bowl of homemade chicken soup will almost certainly make you feel at least a little bit better.
Known as Jewish Penicillin, chicken soup is good for more than just the soul – studies have shown that chicken soup may ease the symptoms of upper respiratory tract infections. Chicken, along with other common ingredients within a chicken soup recipe, such as onion and garlic, contain a number of key ingredients that can help support a healthy immune system. It’s also hydrating, and we know from our mums’ endless nagging that keeping fluids up is important when we’re feeling unwell.
Every family, and culture, has their own famous chicken soup recipe. Some like it hot, adding spices like chilli and ginger, while others think the addition of sweet corn takes the humble chicken soup to the next level. For our Managing Director Grace, it’s Rosol, a Polish Chicken Broth served with thin homemade noodles.
One of our most popular recipes, the Hug in a Mug Chicken Soup, also has a special story behind it. Our Recipe Developer Deb made this recipe for her father while she was caring for him and went on the include it in our Meals in a Flash cookbook as a tribute to him. We’d love for you to give it a try the next time you need a little hug.
When you’re a bit tired of old-fashioned chicken soup, Quirky Cooking’s Jo Whitton has a delicious Coconut Lemon Chicken Soup that’s jam-packed full of flu-fighting ingredients such as ginger, turmeric and garlic. Click here for the recipe.
And lastly, be sure to check out the Flu Fighter Chicken Soup, a recipe by our Thermomix Consultant Arwen. This recipe gets an extra boost of flavour and nutrition from the miso paste, ginger, chilli and coriander. Yum!
Hug in a Mug Chicken Soup
Ingredients
2 sprigs fresh flat-leaf parsley, leaves only
1 carrot, cut into pieces
1 stalk celery, cut into pieces
100 g fresh brown mushrooms, cut into halves
150 g brown onion, cut into quarters
50 g salted butter, cut into pieces
500 g chicken breast fillets, cut into pieces (2 cm)
50 g plain flour
2 pinches ground black pepper
800 g water
1 tbsp Chicken stock paste
Preparation
- Place parsley, carrot, celery, mushrooms and onion into mixing bowl and chop 5 sec/speed 6. Scrape down sides of mixing bowl with spatula.
- Add butter and sauté 5 min/120°C/speed 2.
- Add chicken, flour and pepper and cook 1 min/90°C/speed 2.
- Add water and stock paste and cook 15 min/100°C/speed 1. Divide soup between mugs (or bowls) and serve with crusty bread.
Quick Links: More Chicken Soups to love! Find the recipes on Cookidoo.
