3 chicken breasts (skin on and bone in; about 900g)
2 stalks celery, cut in half
4 garlic cloves
2 cups carrots, cut into sticks
1 medium onion, cut in half
1 tsp olive oil
1 jalapeño chilli, seeded and diced
1 tbs dried oregano
700g pontiac or purple potatoes, cut into bite-size pieces
3 medium Roma tomatoes, seeded and chopped (about 2 cups)
salt and pepper, to taste
1. Put chicken, celery, 2 garlic cloves, 1 cup carrots and half the onion into a large pot.
2. Fill pot with cold water, 4cm above ingredients and place over high heat. When water boils, cover and reduce heat to medium. Simmer for 1 hour.
3. Set the chicken aside to cool and discard vegies. Strain broth into a large bowl, skim fat from top, and set aside.
4. Put oil, chilli, oregano, the remaining garlic cloves (minced), and onion (chopped) into a large pot. Cook over medium heat for 5 minutes, or until vegetables are just soft.
5. Turn heat to high. Add broth, potatoes and remaining carrots. When broth boils, reduce heat to medium. Cook until potatoes are tender, about 15 minutes.
6. Remove skin and bones from chicken. Shred into bite-size pieces. Add chicken, tomatoes, salt and pepper to soup. Cook until hot and serve immediately.
Tip: homemade chicken soup fights colds and flu better than the canned or stock-cube kind - so we made ours from scratch.
WHY IT WORKS University of Nebraska, US, researchers found homemade chicken soup really does make sick people feel better. It reduces congestion and inflammation by limiting movement of white blood cells that produce infection-related mucus. The result? Fewer sniffles. Our version also contains tomatoes, which are a good sources of germ-destroyer glutathione.
Per serve 1218kJ, 26g protein, 36g carbs, 5g fat (1g saturated fat), 5g fibre, 74mg sodium