A few weeks ago, I had a cold. One of those colds, the horrible ones that are really hard to shake and make you feel absolutely awful for a couple of weeks. I was feeling sorry for myself and needed picking up.
Enter chicken noodle soup.
I found it in my BBC Good Food cookbook, which is currently my favourite cookbook ever. It’s supposed to serve two, but I doubled it to serve four. That’s the recipe I’ll be sharing with you below.
I made it and spent 20 minutes hanging round the stove, sniffing hungrily at the steam rising from the pan. When I ate it I felt instantly better, and I went back for seconds because it was so yummy.
And the next day?
My cold was practically better.
I’m not promising that this soup will cure colds but, y’know. I am.
(Disclaimer: I’m really, really not. Don’t sue me if you make this soup and it doesn’t cure your cold)
1800ml chicken stock
2 skinless chicken breasts
2 teaspoons of chopped fresh root ginger
2 garlic cloves
4 tablespoons of frozen sweetcorn
4 spring onions
4 tablespoons of soy sauce
Put a massive (and I mean massive) saucepan on the hot. Pour in the chicken stock and add the ginger, finely chopped garlic and the chicken. Bring to the boil before reducing the heat to a simmer.