At this time of year the cold and flu bugs run rampant, especially if you have kids. They seem to bring everything home to share. Not only is being sick awful, but we adults can’t always afford to get sick. It can mean time off work and reduced income and for some mums (like me) there’s no one else to take over while we recover.
I’ve posted before about some of the things we take to keep these horrid bugs at bay, but supplements aren’t the only way to stay (or get) healthy. So here’s my Cold and Flu Busting Chicken Soup. I make it in the slow cooker (crockpot) these days as it’s easier and can cook while I’m out running errands, but I’ve made it on the stove top in the past as well.
Cold and Flu Busting Slow Cooker (Crockpot) Chicken Soup
|Cold and Flu Busting Chicken Soup|
1 whole chicken (or equivalent amount of pieces)
2 Tbs crushed garlic
1 Tbs crushed chilli
4-5 stalks of celery, diced
4-5 carrots diced
2 onions diced
2 tsp vegetable stock powder
Enough water to cover
2/3 cup of dry soup noodles
1 cup of frozen (or tinned) corn
Salt and pepper to taste
Place garlic and chilli in the bottom of the slow cooker and put the chicken on top.
Add all vegetables except corn to slow cooker and sprinkle with vegetable stock.
Add enough water to cover and cook on low for 4-6 hours or until chicken is cooked.
Remove chicken and add corn and noodles and continue to cook until noodles are soft.
Shred some of the chicken meat and add to the soup. Season to taste and serve with crusty bread or savoury scones.
- Add a can or two of creamed corn and omit the chilli to make a delicious Chicken and Corn Soup.
- Season with herbs like oregano and basil for an Italian style soup
The leftover chicken can be used for sandwich fillings, chicken pies or pasta dishes (recipes to come).
I use crushed chilli and garlic as it is more convenient for us, but feel free to substitute with fresh if you prefer and base the amount of chilli on your own personal tastes.
Here’s to staying healthy the delicious way.