Cold Curing Chicken Soup

I make some bold claims in the title of this post… so I must clarify – I have not developed a cure for the common cold. I have however, conjured up a recipe for a Quick Chicken & Leek soup that is both simple to make, and easy on the tummy. And it made me feel tonnes better when I was unwell last week.


Cold Curing Chicken Soup

  • Servings: 2
  • Difficulty: easy
  • Print

  • 2 Chicken Breasts
  • 2-3 Leeks
  • 1 Chicken Stock Cube (I go for low sodium Kallo Organic)
  • 1/2 Knorr Vegetable Stock Pot (optional)
  • 1 litre of water
  • Salt & Pepper

Preheat your oven to 190 degrees, and cook the chicken breast for 25-30 minutes until they are cooked.

Chop the leeks, and sauté for 2 minutes in a pan with some rapeseed oil. Meanwhile prepare 1 litre of stock.

After 2 minutes, pour enough stock into the pan to cover the leeks and cook on a medium/high heat for 5 minutes, stirring occasionally. Next add the rest of the stock, and bring to the boil. Season with salt and pepper.

When your chicken is done, take it out of the oven and use two forks to break the meat up. Add it to the pot and simmer the mixture for 10-15 minutes.

Before serving, blend the mixture lightly to break up some of the chicken (but not too much, that it completely liquidises).

Serving Suggestions: Pop a bit of grated mozzarella on top & serve with fresh crusty bread, or wholemeal toast.

ENJOYinbetween shot

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