A delicious cold-weather soup

Sniffle, sniffle, runny noses, and hatsjoe! Bless you!

People around me are sniffling or down with the flu. With carrots, parsnips, celery, leek, onion, garlic, chicken, and fresh herbs, this is a great cold-weather soup, a nourishing, hearty, healing recipe. It’ll warm up your belly and boost your immune system. Ideal during this winter season.

Ingredients:

• 2 chicken breasts, boneless and skinless

• 4 cloves garlic (crush and chop finely)

• ½ onion (chopped)

• 1 leek (sliced)

• 4 carrots (peeled and sliced)

• 3 parsnips (peeled and sliced)

• 3 stalks of celery (sliced)

• 250 ml of water

• 900 ml low sodium chicken broth / or vegetable broth

• 2 tbsp olive oil / or coconut oil

• Salt and pepper, to taste

• 2 springs fresh tarragon

• 2 springs fresh time

• 1 bay leaf

• Flat leaf parsley, for garnish

Method:

• Heat the oil in a large pot on medium heat. Add the garlic and leeks and sear for one minute. Add the sliced carrots, parsnips, celery and onion to the cooking pot and cook for 3-4 minutes, stirring frequently

• Pour the broth and water into the pot and add the herbs and chicken (I tend to bind the herbs together as we later remove these)

• Season with salt and pepper

• Bring the liquid to a boil, then reduce the heat to low and cover the pot. Simmer the soup for 15 minutes or until the chicken is fully cooked

• Remove the chicken to a cutting board and gently shred with two forks. Place the shredded chicken back into the pot and simmer for an additional minute or two

• Remove the sprigs of thyme, tarragon and the bay leaf and discard

• Serve the hot soup with several leaves of parsley and any additional salt and pepper. Bon appétit