This is a standard staple that is designed to take on the common cold.
Lots of people make it in a variety of different ways. This is my way of making the most of a traditional recipe. This regularly features on my lunch menu. Whether you’re single or have a large family, you can make a large batch of this, and refrigerate it in air-tight containers.
It will stay good for up to 5 days, and is a quick, easy and filling midday meal.
- In a pot, heat the extra virgin olive oil, spreading it out evenly. Once the oil is hot, add the ground chicken. Stir thoroughly to break the meat down and allow to cook for 30 seconds on high heat. Then cover and allow to cook for about a minute and a half. Stir thoroughly to ensure that the meat cooks evenly. Then cover and allow to cook for a further 3 minutes. Uncover and stir throughly to ensure that the meat has cooked evenly and then set aside.
- Add the mixed vegetables to any remaining oil or broth in the pot. Add the onions, the leek, and the garlic and stir thoroughly on high heat. Then cover and allow to cook on high heat for about a minute. Uncover, toss around and then cover and allow to cook for a further two minutes on high heat while occasionally tossing.
- Add three quarters of the boiling water. Stir throughly, cover and allow to come to a boil. Add the dried vegetable stock and stir in. Then, using a hand blender, blend for 45 seconds on high. Bring to a boil, stir throughly, and add the remaining quarter of the boiling water.
- Add the ground chicken. Stir thoroughly, cover and allow to cook for another minute on high heat. Bring to a boil, uncover and stir thoroughly and then add the salt and the freshly ground black pepper. Stir thoroughly, cover and allow to cook on low heat for another minute.
- Then uncover and stir thoroughly before adding the spring onions or scallions. Stir in, and then using a hand blender, blend on medium for 30 seconds. Then turn off the heat, and allow the soup to sit in the pot for about a minute before serving hot