Chicken soup for your soul


Happy 2015!

Did you have a good one? We spent the night part-aying away and stuffing our faces, of course!

If you’re feeling a little worse for wear, or just need something to detox you post-Christmas, this is the perfect recipe. It’s also our go-to recipe when the colds come calling; it’s full of flu-busting veg and soothing flavours.


It’s really easy to make, and you can even bung it all in the slow cooker in the morning to simmer whilst you watch your favourite television (or head to the gym, depending on your New Year resolutions!).

Chicken Soup for the Soul

Adapted from The Good Housekeeping Guide

You need:

2 chicken breasts diced

1 yellow onion, sliced

1 litre of chicken stock (make sure it’s Gluten Free – Kalo is a safe bet)

1 large carrot, sliced or diced

2 sticks of celery, chopped

A handful of sprouts

1 parsnip, sliced

2 handfuls of chopped potatoes (make the chunks about an inch square)

Herbs of your choice – we went for rosemary and thyme.


You can add any veg you like to this mix, we used what was left in the fridge from Christmas but any ‘roast dinner’ veg will go well. 

Make sure everything is chopped into bite-sized chunks, and also make sure all veg is either washed thoroughly or peeled.

Add the stock to a large pan, leaving plenty of room at the top. Add the vegetables and the chicken, and season with salt, pepper and herbs.

Bring to the boil and reduce the heat to allow to simmer for about an hour, until the chicken is cooked through and the vegetables are soft.

Ladle into bowls and serve with a slice of gluten-free bloomer.

Any leftovers can be kept on the hob to be reheated tomorrow or refrigerated.