A warming chicken soup recipe gains an immune-boosting edge with the addition of watercress, an ingredient that contains more vitamin C, gram for gram, than an orange.
As the UK weather turns colder and cold and flu season arrives, the recipe from Watercress.co.uk combines traditional comfort food with ingredients known for their health benefits. The chicken provides protein and zinc, which may help fight a cold, while garlic and ginger tout anti-inflammatory and antibiotic properties that can boost the immune system.
Why Watercress Works in Soup
Watercress adds a fresh, peppery taste to the dish without overpowering the soup's overall flavour. It is packed with vitamin C, making it a valuable addition during the colder months when people are more susceptible to illness.
The recipe serves two people, with a preparation time of 10 minutes and a cooking time of 15 minutes. It is suitable for a quick midweek dinner or for keeping in the fridge for lunch the next day.
Three Simple Steps to Make It
The ingredients include 80g of watercress, roughly chopped with big stalks removed, 150g of leftover roast chicken, shredded, one 198g tin of sweetcorn, drained, a thumb-sized piece of ginger, thinly sliced or grated, one clove of garlic, thinly sliced or grated, 600ml of chicken stock, and lemongrass to serve. The dish can also be served with noodles or spring onions.
To prepare, bring the chicken stock to a boil in a large pot. Add the ginger and garlic and allow them to 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 let it wilt. Serve with the other half of the watercress raw for extra crunch.
