This soup gets its name as chicken soup is good for the soul. Like when you’re ill and all that will make you better is a bowl of homemade chicken soup. Sarah explains it well on her website: it works like this: the collagen released when you cook chicken bones (in particular) for hours – preferably 24 – feeds, repairs, and calms the mucous lining in the small intestine. Chicken soup calms you. You can equally make this with any other kind of stock – preferably homemade.
This recipe makes 7 portions and can easily be divvied up into individual containers and frozen. Just remember to take out the containers the night before.
- 1 ½ pints chicken stock (I used 1 ½ pints of water with 2 vegetable oxo cubes – we were out of chicken, boo)
- 2 courgettes, cubed
- 1 squash, cubed
- 2 handfuls frozen peas
- 1 handful fresh herbs, chopped
- Roast the squash for 20-30 minutes and leave to cool before skinning and cubing
- Bring the broth to the boil, reduce to a simmer and add the vegetables
- Cook for 5 minutes
- Stir through the herbs and serve with a crush of black pepper
- Sip slowly