Author Jean Morrison
This soup is good for those who have colds or influenza. There is no mucking around - just fling it all in the pan and let it go. Thicken at the end only if you wish to.
Cooking time: 25 minutes
Quantity: Serves 8 - 10
If you wish to print this recipe just press Ctrl + P on your keyboard.
It will print nicely minus all the un-wanted words and images.
For U.S. measurements and oven temperatures please use this Quantity Conversion Chart
2 litres (3 and 1/2 pints) of good chicken stock
1 large onion, chopped
250 gm (8 ounces) of pumpkin, peeled and diced small
250 gm (8 ounces) of sweet potato, peeled and diced small
1 cup of cooked diced chicken
1/2 teaspoon salt
Pepper to taste
5 teaspoons corn flour
1/4 cup water.
Place all ingredients in a large pan and cook for 20 minutes.
Optional: Mix corn flour and water together well. Drizzle into soup saucepan and stir until soup has returned to the boil and thickened slightly.
Serves 8 - 10.
If you don't have any chicken stock just use water and stock powder instead. It won't be quite as nourishing but will still taste fantastic.
The chicken is a descendant of the Southeast Asian red jungle fowl, first domesticated in India around 2000 B.C. Chickens and turkeys are known to cross-breed, these breeds are known as "Turkins". There are more chickens than people in the world. Chicken meat is a good source of the mineral selenium that is an infection-fighting anti oxidant. Chicken contains lysene which is an anti viral amino acid. It also contains good amounts of vitamin B3, B6 and potassium. Chicken is a useful source of protein if the skin is removed.
For more great recipes please visit the main Recipes Index