Chicken soup is not only tasty, but also a nourishing dish that’s great for squashing any lingering winter colds. While it’s truly wholesome and warm, it’s also packed with vegetables and protein-filled chicken.

This recipe utilises a whole bunch of different herbs and spices to make sure the taste is as flavourful as possible. If you feel yourself coming down with a bit of the common cold or you just feel like your body needs a well deserved pick-me-up, then whip up this delicious soup!

Ingredients

• 4 (about 900g) chicken thigh cutlets, skinned, excess fat trimmed
• 1 large brown onion, halved, finely chopped
• 1 large carrot, peeled, finely chopped
• 1 celery stick, trimmed, finely chopped
• 2 large garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh continental parsley stems
• 6 sprigs fresh thyme, leaves picked
• 2L (8 cups) water
• 1/2 teaspoon whole black peppercorns
• Sea salt flakes

Method

1. Add chicken, onion, carrot, celery, garlic, parsley, thyme, water and peppercorns to a large saucepan over medium-high heat. Stir to combine. Bring to the boil then reduce heat to low. Cover and cook for 40 minutes or until vegetables have softened.
2. Transfer chicken to a clean work surface using tongs. Carefully hold with tongs and roughly cut chicken meat from the bones. Discard bones. Tear meat and add to the soup.
3. Season with sea salt. Ladle soup evenly into serving bowls. Serve immediately while hot.