The 4th of February is National Homemade Soup Day.
Chicken soup has long since been associated with health benefits, whilst for many years this was considered a wives tale, scientists have since backed this thesis, finding that it really can help relieve the symptoms of the common cold. Their findings showed that a bowl of chicken soup can reduce inflammation in the lungs and slows down the white blood cells which can cause the inflammation.
Before the dawn of modern transportation, soup would be made from whatever was available regionally. These days there are hundreds of recipes to choose from.
From top end luxurious smooth soups and chilled summer soups through to chunky meat and vegetable recipes.
They can serve as a starter or in larger portions they are an entire meal in a bowl, especially when served alongside some fresh crusty bread.
You could cook up a batch of your favourite soup to celebrate National Soup Day or try this recipe – it is ideal for using up left over chicken from your Sunday roast and makes a delightful rustic soup with garlic and cream.
1 tbsp olive oil
, chopped 3 medium carrot , chopped
1 tbsp thyme leaves, roughly chopped
1.4l chicken stock
300g leftover roast chicken , shredded and skin removed
200g frozen pea
3 tbsp Greek yogurt
1 garlic clove, crushed
squeeze lemon juice
Heat oil in a large heavy-based pan. Add onions, carrots and thyme, then gently fry for 15 mins. Stir in stock, bring to a boil, cover, then simmer for 10 mins.
Add the chicken, remove half the mixture, then purée with a stick blender. Tip back into the pan with the rest of the soup, peas and seasoning, then simmer for 5 mins until hot through.
Mix the yogurt, garlic and lemon juice, swirl into the soup in bowls, then serve.
Recipe from Good Food magazine, March 2009