This soup is just what you need to warm your soul and your tummy. I made this when my husband and I were sick and couldn’t stomach much else. I could feel it making us better with every sip.
I’ve officially passed the first initiation test for new parents. Taking care of a baby while both you and your partner are so ill you can barely get out of bed. We came down with a terrible flu that crippled us for a couple of days but luckily little Layla was a gem. Not to mention my sister-in-law who was an absolute star and helped us out. I am happy to report neither her nor the baby caught our sickness. We couldn’t eat for two days but when I started to get an appetite this was all I wanted. In the UK it is sometimes hard to find true brothy ready-made soups. Most are of a pureed variety so I decided I would have to try to make a simple soup. This was the result and will be a staple in my house from now on, especially when a cold or flu comes to town.
Suggestion: This recipe might also do well with adding some pastina pasta.
4 chicken breast strips, or 1 large chicken breast cut into 4 strips
Extra virgin olive oil
6 cups or 1.5 litre of chicken stock
1 medium carrot diced
1 stalk celery diced
½ small yellow onion diced
Handful of baby spinach
Pinch of chopped flat leaf parsley (optional)
Salt & pepper
1. Coat the chicken in a bit of olive oil, season with salt and pepper and roast in the oven for 10-15 on 350 F or 160 C.
2. Sautee the onions, celery and carrots in a tablespoon of extra virgin olive oil in a medium frying pan over a medium heat.
3. While the veggies are sautéing, heat your stock in a medium sauce pan.
4. When starting to soften add the vegetables to the stock and simmer.
5. When the chicken is done use two forks to shred it into bite size bits.
6. Add the chicken to the stock and vegetables.
7. Add the spinach and parsley.
8. Salt and pepper to taste. (Stock is typically quite salty so you won’t need much salt.)
9. Serve when vegetables are soft and the spinach has just wilted.