Chicken Soup

This is a standard staple that is designed to take on the common cold.

Lots of people make it in a variety of different ways. This is my way of making the most of a traditional recipe. This regularly features on my lunch menu. Whether you’re single or have a large family, you can make a large batch of this, and refrigerate it in air-tight containers.

It will stay good for up to 5 days, and is a quick, easy and filling midday meal.


  • 1 kg of ground chicken (thigh mince)
  • 1 cup of frozen mixed vegetables
  • 2 finely chopped medium sized onions
  • 1 finely chopped leek
  • 6 cloves of finely grated garlic
  • Half a bunch (1 cup) of finely chopped spring onions
  • 3 table spoons of salt
  • Freshly ground black peppercorns
  • 1 table spoon of vegetable stock
  • 3 table spoons of extra virgin olive oil
  • 2 litres of boiling hot water.

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