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Flu and Cold Busting Chicken Soup Good for the Soul

April 4, 2013

Despite the magnificent summery day in the Western Cape some parts of the country are starting to shiver and I have a few friends complaining of the symptoms of wintery chills, aching all over, sore throat, fever and the sniffles. Obviously time to haul out the old saucepan and make some delicious chicken soup. Do try a steaming bowl of this delicious comforting and warming soup, good for the body, good for the soul……it is packed with immune boosting ingredients and really does help to make you feel better.

According to university studies home made chicken soup reduces congestion and inflammation by limiting the movement of white blood cells that produce infection-related mucus. I do hope this will help you all over the upcoming winter months – it also works for those awful summer flu bouts too!

 Browniegirl’s Cold & Flu Busting Chicken Soup


1 chicken breast  or 4 drum sticks (skin on and bone in)

2 Large Onions – 1 skin on (washed well) cut in 1/4’s the other peeled & finely chopped

4 stalks Celery- washed and roughly chopped (with leaves too)

4 large Carrots – 3 roughly cup up 1 finely chopped

1 Turnip – peeled & roughly chopped

1 Large Parsnip – peeled & roughly chopped

6 garlic cloves – give 4 a thump to break slightly then peel & finely grate the other 2

Thumb sized piece of fresh Ginger – thumped to break slightly

1 tsp whole Black Peppercorns

1 tsp Whole Cloves

Few sprigs fresh Thyme

2 Bay Leaves

1 teaspoon extra-virgin olive oil

1-2 Chillies – seeded and finely chopped (use more if you can take the heat – it is good for the dreaded lurgy)

2 medium Tomatoes, peeled seeded and chopped

½ Lemon – juice and finely grated zest

Handful fresh Parsley – finely chopped

Handful fine pasta – alphabet pasta is good or use angel hair pasta broken up into little bits

Salt and pepper, to taste

Place chicken, unpeeled onion quarters, celery, 4 bruised garlic cloves, roughly cut carrots, turnip, parsnip, bay leaves, whole cloves, peppercorns, ginger & thyme into a large saucepan.

Fill with about 4 litres cold water. Bring to boil over high heat, then cover and reduce heat to medium. Simmer 1 hour until the chicken falls off the bone and the broth has reduced by about a quarter.

Strain through a sieve, keep the chicken and broth, discard all vegetables and herbs. Keep the broth or stock aside – skim off any fat that might gather on top

Place olive oil, finely sliced onions, carrots, chilli, minced garlic and some more sprigs of thyme into a large saucepan. Saute gently until the onion is limp

Add the reserved broth and tomatoes. Bring to rolling boil then reduce heat to medium. Cook until carrots are tender, about 20 minutes.

Remove skin and bones from chicken. Shred meat into bite-size pieces.

Add chicken & pasta to soup. Boil another 5 minutes until noodles are soft

Stir through the chopped parsley & lemon then turn off heat

Stir through 5ml Raw Honey

Season to taste and serve piping hot.

Stay in bed, keep yourself well hydrated and drink this soup a couple times a day.

Get better soon,

browniegirl xx

6 Comments leave one →
  1. April 10, 2013 9:42 PM

    Chickensoup is simply the best!

    • Colleen permalink*
      May 7, 2013 8:40 PM

      🙂 There is ALWAYS time for chicken soup Zirkie xx

  2. May 1, 2013 3:10 PM

    a winter winner, looks wonderful and not like “medicine”
    thanks for this beautiful post

    • Colleen permalink*
      May 7, 2013 8:40 PM

      Thank you so much 🙂 xx

  3. June 12, 2013 3:43 PM

    I just came upon your wonderful recipe, Colleen. It’s very timely for the cooler weather we have at the moment. Thanks so much. xx

    • Colleen permalink*
      June 29, 2013 7:39 PM

      So happy you found it Sylvia. I hope it comes in handy and that you enjoy as much as my family and friends do xx

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