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.
More Information
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.
Water, carrots (19%), potatoes (11%), onions (8%), chicken breast (4%), leeks, salted butter (MILK), cream (milk), celery (2.5%), chicken & vegetable 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.
- Gluten free.
- Contains milk.
- Contains celery.
- May contain nuts.
per 100g
- Energy 281kJ,
- Energy kCal 68,
- Fat 4.3g,
- Of which is saturates 2.6g,
- Carbohydrate 4.7g,
- of which is sugars 2.3g,
- Fibre 1.3g,
- Protein 1.9g,
- Salt 0.80g
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!
