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A HEARTY

CHICKEN & VEGETABLE SOUP

BWAK, BWAK, BWAK… BWAAAAAAAKK!

ENOUGH FOR 3 OR 4…MAYBE A LITTLE MORE

Also known as Jewish penicillin, chicken soup has, since the ancient Egyptian times, been a cure for the common cold.

In the 12th century the Jewish sage Maimonides wrote that chicken soup “has virtue in rectifying corrupted humours”.

Sipping warm soup can clear the sinuses, serving as a natural decongestant and so relieving cold and flu symptoms.

Cooking Instructions:

Microwave:

Give carton a shake and pour 250g into a microwavable bowl. Stand on a microwavable plate. Heat at 800W for 4 minutes, stirring halfway through cooking.

Cooker:

Give the carton a good shake and pour contents into a saucepan. Heat gently for 5 minutes, stirring frequently but don't let it boil.

Ingredients:

Water, carrots, potatoes, onions (8%), chicken breast (4%), leeks, cream (milk), butter (milk), celery, chicken stock [salt, maltodextrin, yeast extract, flavouring, herbs and spices (pepper, turmeric, parsley), sugar, vegetables (onions, celery, carrots), chicken, palm fat, chicken fat, citric acid, caramelised sugar]. Vegetables (39%).

Serving Suggestion:

PRETEND YOU’RE DINING OUT: If you want to add a lovely rich, herby finish to your chicken soup: whisk crème fraiche until it is smooth and light. Stir in some finely chopped thyme leaves. Then let a little blob melt into your chicken soup. Yum!

Allergy Advice

  • Gluten free.
  • Contains milk.
  • Contains celery.
  • May contain nuts.
  • Not suitable for vegetarians.

Nutrition

per 100g
  • Energy kJ 233
  • Energy Kcal 55
  • Fat 3.7
  • Of which saturates 2.2
  • Carbohydrate 2.4
  • Of which sugars 2.2
  • Fibre 1.8
  • Protein 2.5
  • Salt 0.9