A simple addition of watercress can make chicken soup both tastier and more nutritious, as the leafy green contains more vitamin C gram for gram than an orange. The recipe, shared by Watercress.co.uk, is designed to support the immune system during cold and flu season.
The dish combines shredded leftover roast chicken, sweetcorn, ginger, garlic, and watercress in a chicken stock base. 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.
Simple Three-Step Preparation
The recipe serves two portions and requires just 10 minutes of preparation and 15 minutes of cooking time. It is suitable for a quick weeknight meal or can be stored in the fridge for lunch the next day.
To prepare, bring the chicken stock to a boil in a large pot. Add the sliced or grated ginger and garlic, allowing them to infuse for a few minutes before adding the shredded chicken and drained sweetcorn.
Ingredients and Serving Suggestions
The full ingredient list includes 80g of roughly chopped watercress with big stalks removed, 150g of shredded leftover roast chicken, a 200g tin of drained sweetcorn, a thumb-sized piece of ginger, one clove of garlic, and 600ml of chicken stock. Optional toppings include noodles, spring onions, and lemongrass.
After cooking the chicken and sweetcorn for a few more minutes, half of the watercress is added and allowed to wilt. The remaining half is served raw on top for extra crunch, adding a fresh, peppery flavour without overwhelming the soup.
