Chicken soup has a range of benefits beyond making you feel warm and cosy, especially during the colder days and nights of this rainy season. It’s also an incredibly healthy meal!

The reason that it’s hailed as a miracle remedy in recovering from the flu and other illnesses is because it’s great at keeping you hydrated. Hydration isn’t just about the water content of your body — it’s also about your electrolyte count and the balance of both elements in your physiology. Chicken soup excels at delivering both in a simple, delicious meal, and we’ve found a great recipe for you to bookmark and come back to on days and nights that you might be feeling a bit crook!

Ingredients

• 1 tbsp olive oil
• 16 cubed chicken breasts
• 140g smoked bacon, chopped
• 4 medium carrots, thickly sliced
• 2 cups celery
• 2 onions, roughly chopped
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 75ml white wine or cider vinegar
• 1l chicken stock
• 4 tbsp double cream
• 600g small potatoes, halved
• 12 large white mushrooms, quartered
• Chopped herbs, such as parsley, tarragon or chives

Method

1. Preheat the oven to 180 degrees Celsius and heat a deep sided casserole dish on a high stovetop and warm olive oil. Add the chicken breasts and fry the chicken in the oil. Add the bacon pieces and sizzle until crisp.
2. Stir in the carrots, celery and onion and stir until warm and soft. Add the tomato puree, flour and vinegar and mix into a paste.
3. Pour in the stock, mix well and bring to a simmer. Add the herbs and cream and mix well.
4. Add the potato and mix well. Place dish with a lid in the oven for 40 minutes and after 40 minutes add the mushrooms and extra herbs. Cover again and cook for an extra 10 minutes.
5. Shred the chicken with a fork and knife if desired. Enjoy!