Adding watercress to chicken soup increases its vitamin C content, providing more of the nutrient gram for gram than an orange. This simple addition makes the classic comfort food even more nutritious during the colder months.
Chicken soup is a warming and comforting dish, celebrated for its hearty broth, succulent chicken and nourishing ingredients. Whether loaded with fresh vegetables and noodles or prepared using a classic homemade recipe, it remains a go-to choice during winter and when people are feeling under the weather.
Immune-Boosting Ingredients
The recipe is bursting with immune-boosting ingredients, making it ideal for cold and flu season. Chicken delivers protein and zinc, which may help combat a cold, while both garlic and ginger boast anti-inflammatory and antibiotic properties that can give the immune system a real lift.
Watercress, the secret ingredient, brings a fresh, peppery kick to the dish without overwhelming the soup's overall flavour. It is added at the last step to provide a crunchy contrast to the rest of the ingredients.
Simple Three-Step Recipe
The recipe from Watercress.co.uk serves two people, with a preparation time of 10 minutes and a cooking time of 15 minutes. It is suitable for a speedy midweek meal or for storing in the fridge for lunch the following day, and requires just three easy steps.
To make the soup, bring 600ml of chicken stock to a boil in a large pot. Add a thumb-sized piece of ginger and one clove of garlic, both thinly sliced or grated, and allow them to infuse for a few minutes before adding 150g of leftover roast chicken, shredded, and one 200g tin of sweetcorn, drained.
Finishing with Watercress
Allow the mixture to cook for a few more minutes, then add half of the 80g of watercress, roughly chopped with big stalks removed, and let it wilt. Serve with the other half of the watercress raw for extra crunch. Optional toppings include noodles, spring onions and lemongrass.
