Roast Chicken Soup (for Colds!)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 142.0
  • Total Fat: 2.8 g
  • Cholesterol: 28.6 mg
  • Sodium: 165.3 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 9.9 g
  • Protein: 12.9 g

View full nutritional breakdown of Roast Chicken Soup (for Colds!) calories by ingredient


Introduction

extra shot of vitamin C from the tomatoes, Ginger, and chilli, welcomes your snivelling blocked up nose and sore throat. great to make a big batch if you can feel a cold coming! extra shot of vitamin C from the tomatoes, Ginger, and chilli, welcomes your snivelling blocked up nose and sore throat. great to make a big batch if you can feel a cold coming!
Number of Servings: 4

Ingredients

    2 Chicken Thighs (though any chicken meat will do)
    Red Onion
    2-3 Garlic Cloves
    1 Leek
    3 Mushrooms
    2 stalks Celery
    1 large Carrot
    1 Tomato
    3 Leaves of Cabbage

    0.5 cup Dry Soup Bean Mix (pre-soaked, or a can of lentils/mixed beans)
    1 Canned Tomatoes
    Chicken Stock

    Ginger
    Chili powder
    lemon juice
    salt
    pepper (all to personal taste)

Directions

Rub Chicken thighs with garlic and place on tray with garlic and sliced onions underneath chicken. Roast for 30 mins.

While roasting, sweat leeks with a little oil and finely chop up rest of vegetables slowly adding to leeks. Add tin of chopped tomatoes, soup bean mix and any seasoning (i added ginger, and chilli as i had a cold) and some chicken/vegetable stock.

Remove chicken from oven, add onions and garlic to vegetable pot, and quickly blitz on hand processor to thickness (i left mine fairly chunky). when chicken is cool enough to handle, remove skin and add small strips of meet to pot and cook for another 40 mins, until the juices and the soup has developed and thickened.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZZIEMCCOLLUM.