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A HEARTY

CHICKEN &
VEGETABLE SOUP

BWAK, BWAK, BWAK… BWAAAAAAAKK!

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.

More Information

Microwave:

Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.

Cooker:

Pour into a pan, over a medium heat bring to the boil stirring occasionally.

Water, carrots (19%), potatoes (11%), onions (8%), chicken breast (4%), leeks, cream (milk), butter (milk), celery (2%), chicken stock [salt, maltodextrin, yeast extract, flavouring, herbs and spices (pepper, turmeric, parsley), sugar, vegetables (onions, celery, carrots), chicken, sunflower oil, chicken fat, citric acid, caramelised sugar.

per 100g

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!

Pretend You're Dining Out!!!