When I got to London in September, we all caught the cold. Mine went to my head and ended in a cough. The others had sore throats, stuffy heads and noses, and coughs. Chicken soup, I thought, with lots of ginger and onion. I chose boned breasts of chicken and a variety of fresh seasonal vegetables for this soup which is easily made within an hour, with super healing properties.
Chicken breast, 3-4 fillets, sliced and lightly salted
Olive oil
Onion, large, chopped
Ginger, thumb size or bigger, chopped
Carrot, cubed
Parsnip, cubed
Squash, half, peeled and cubed
Corn, two large cobs, kernels cut off
Other vegetables such as cabbage or broccoli, cut up
Green seasoning, heavy tablespoon (optional)
Thyme, sprig (optional)
Enough water to make two to three litres of soup by the time it is cooked. This takes about an hour.
In a heavy pot, on medium heat, add half cup of olive oil, the onion and ginger.
Cover and allow the onion to become translucent, about 5-10 minutes.
Add chicken and stir. Cover and cook at low-medium, about ten minutes.
Stir in carrot and parsnip. Add four cups of boiling water.
Cover and allow to cook at medium heat, 15-20 minutes.
Add corn and squash, green seasoning with two or three cups water.
Cover and simmer about 15 to 20 minutes. If you have other vegetables (sliced cabbage or broccoli stems), add these in the last 10 minutes of cooking.
Adjust seasonings. Cover and let sit before serving with fresh bread.
This is a hearty soup. A heavy helping will feature chicken and chunky vegetables.
Lighter on the vegetables, it is a soothing restorative broth.
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| Chopped ginger and onion are the healers in this soup |
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| Broad leaf thyme or celery will add flavour and fragrance, which can also come from a dollop of green seasoning |
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