IMMUNE-BOOSTING CHICKEN SOUP WITH SEASONAL VEGGIES
This is one of my family favourites. It is hearty, healthy and tasty – perfect for when you’re feeling under the weather.
- 1 whole chicken (chicken pieces – bone-in – will also work)
- 250g medium cubed celery
- 250g medium cubed white onion
- 250g medium cubed carrot
- 250g medium cubed butternut
- 300g medium cubed potato
- 3 cloves of garlic, chopped
- Fresh thyme
- 2 Tbsps. soya sauce
- 2 Tbsps. butter
- 2 Tbsps. extra virgin olive oil
- Chopped parsley
Season the chicken well with salt and pepper.
In a large pot, add the olive oil, butter and chicken. Fry the chicken until golden brown.
Add the vegetables to the pot (except the potatoes) and brown as well. When the veggies are translucent, add the chopped garlic.
When all the ingredients are golden brown, cover the chicken with water and add the thyme. Cover and lightly simmer until the chicken is cooked.
When the chicken is cooked, remove from pot. Once the chicken has cooled, remove the skin and meat off the bone. Cut the chicken meat – the same size as the vegetables – and add it back into the stock.
Now add your potatoes and simmer.
Once the potatoes are cooked, add chopped parsley and season to taste. Enjoy with toasted ciabatta or garlic croutons.
Add barley or lentils to your chicken soup for added texture and nutrition.
Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.