Adding watercress to chicken soup not only enhances the flavour but also boosts its vitamin C content, as the leafy green contains more of the vitamin gram for gram than an orange. The recipe, from Watercress.co.uk, serves two and takes just 25 minutes from start to finish.
A Classic Comfort Dish with Added Immunity Benefits
Chicken soup has been a cherished comfort dish for generations, whether filled with fresh vegetables and noodles or made using a traditional homemade method. It remains a popular choice during colder weather and when feeling unwell.
This particular recipe is packed with immunity-enhancing ingredients, making it ideal for cold and flu season. The chicken provides protein and zinc, which may help combat a cold, while garlic and ginger offer anti-inflammatory and antibiotic properties that can strengthen the immune system.
Watercress: The Star Ingredient
Watercress adds a fresh, peppery flavour to the soup without overpowering its overall taste. It is rich in vitamin C, providing more of the vitamin weight for weight than an orange.
The recipe requires just three simple steps and is perfect for a quick weeknight meal or for storing in the fridge to enjoy for lunch the next day.
How to Make Chicken and Watercress Soup
Ingredients:
- 80g watercress, roughly chopped and big stalks removed
- 150g leftover roast chicken, shredded
- 200g tin sweetcorn, drained
- Thumb-sized piece of ginger, thinly sliced or grated
- One clove garlic, thinly sliced or grated
- 600ml chicken stock
- To serve (optional): noodles, spring onions, lemongrass
Method:
In a large pot, bring the chicken stock to a boil. Add the ginger and garlic and let them infuse for a few minutes before adding the roast chicken and sweetcorn.
Cook for a few more minutes, then add half of the watercress and allow it to wilt. Serve with the other half of the watercress raw for extra crunch.
