The tastiest chicken soup ever…honestly!

Have you ever woken up on a Monday morning wondering how you can feel so rubbish after the weekend. Then you remember you’ve overindulged just a little bit and your body is screaming, stop! Just me? Oh… seriously I am sure I’m not the only one. I’ve eaten too much, maybe had a couple of glasses of wine, and I know I need some tasty and healthy food that is going to make me feel better about it being Monday again. Well, this chicken soup is sooo good, it smells amazing, is packed full of veggie goodness and tastes fantastic.

Plus, if you made a roast on the Sunday, fingers crossed you’ll already have some leftover cooked chicken and all the vegetables in the fridge can be chucked in too! This soup is ready in minutes, so if you are tired and need that comfort food asap, this recipe is for you.

This is a dribble down your chin type of soup, really clear but with chunks of fresh vegetables. I prefer to add the cabbage after I take the soup off the heat so that it is still crisp and crunchy but cook it for a couple of minutes if you prefer to. If you want to keep the meal light the soup is filling enough on it’s own but obviously serve with fresh bread if you fancy it.

 Comforting chicken soup recipe…

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The Tastiest Chicken Soup Ever!

Prep time:  5 mins

Cook time:  20 mins

Total time:  25 mins

Serves: 3-4

This is a great recipe for using up leftover chicken and tastes so great but won't bloat, perfect after a weekend of over indulgence.

Ingredients

• 1 tbsp oil
• 2 carrots, chopped into chunks
• 2 sticks celery, chopped
• 1 small onion, chopped
• 1 clove garlic, peeled and minced
• Herbs- big handfuls if you have them, of, for example parsley, rosemary, thyme (dried if you don't have any)
• 1500ml chicken stock
• 125g-250g cooked chicken (use what you have), shredded
• 2 large leaves of savoy cabbage, shredded

Instructions

1. Heat the oil in a large saucepan and add the carrots, celery, onion and garlic.
2. Cook on a gentle heat, you don't want to burn the vegetables, for a few minutes
3. Add the stock to the pan
4. Add the herbs and simmer for about 15 minutes, until the carrots are cooked.
5. Add the chicken and cook for a couple of minutes to heat it through
6. Add the cabbage either at the same time as the chicken or because I like mine crunchy I add it to the soup just as I am serving it.
7. Divide the hot soup into bowls, season with black pepper and enjoy!

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