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How to cook chicken soup

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Soups have a lot to recommend them during the winter season. They're comforting, easy to digest and they provide nutrients that your body needs in order to recover. Chicken soup is the ultimate home remedy for colds especially in the forthcoming cold season.
What you'll need: 
1 whole chicken, cut into eight pieces
1 kg (2lb 3oz) chopped carrots
1 kg onions
4 cloves of garlic, crushed
Salt, pepper, parsley and dill to taste
Place the chicken pieces in a large pan, cover with water and bring to a full boil for at least 30 minutes.
Reduce the heat to simmer and skim off any foam that rises.
Add the chopped carrots and onions, and simmer for 2 or 3 hours, topping up with water as necessary.
Crush the garlic and add, then season to taste with salt, pepper, parsley and dill.
For a thicker soup, scoop out a ladle or two of the vegetables, puree them in food processor and stir back into the soup.
For extra congestion-busting power, add a few shakes of cayenne pepper and a tablespoon of chopped fresh ginger to this recipe.
Serve while hot in a bowl.
This may well be one of the most popular home remedies ever invented. Chicken soup can help to prevent white blood cells from triggerring inflammation and congestion of the upper airways. There are many reasons to keep that pot simmering when you have a cold or the flu this winter season.
Make sure the chicken is fresh and the skin is pinkish.
Use the cayenne pepper mildly if you do not have the taste buds for it.
Look out for chicken whose colour has a greenish skin to it.


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