Sick Day Chicken Soup
17th July 2014

Sick Day Chicken Soup

By Kate Photography by Kate

This story begins a couple of weeks ago when my youngest little pixie girl Sami came down with a hideous virus which literally lay her down flat and completely exhausted for an entire week.  I knew the virus must have been extreme because as any mother of a 20 month old child will know, as a general rule they don’t stop for two minutes let alone a week!  I have since dubbed this viral villan ‘the plague’ as it’s been the nastiest and most virulent flu I have ever experienced.  Just as Sami was on the mend I felt something creeping up on me.  After spending a day in the office surviving on Sudafed and simultaneously befriending  my tissue box and de-friending my colleges I went downhill.  Way, way down.

I was pining for chicken soup, you know the health giving variety – a  golden broth scattered with  nourishing vegetables and chickeny morsels.  My only obstacle was the fact that like Sami all I wanted to do was lay down flat. From my horizontal position I devised a plan in my head to make this the easiest sick day chicken soup using a supermarket roast chicken, some stock from a box and a scattering of nice winter veges from the garden.  I added lots of  garlic and ginger for their natural flu fighting properties (and delicious flavour)  and the result was something quite special.  With out a shred of doubt it was absolutely worth the 10 or so minutes of vertical functioning I had to endure to prepare it.


Serves 6
  • -
  • 2tbsp Olive Oil
  • 1 leek, sliced thinly
  • 2-3 carrots, peeled and sliced
  • 2 celery sticks, sliced thinly
  • 2L Chicken Stock
  • 8 slices of ginger
  • 2-3 cloves of garlic, thinly sliced
  • 1 precooked roast chicken, chicken removed and shredded
  • Parsley to serve


    • -
    • 1. Heat oil in a large saucepan and gently cook the leek until it begins to soften.
    • 2. Add carrots and celery and continue to cook for a couple of minutes.
    • 3. Add hot stock, ginger and garlic.
    • 4. Bring to a gentle simmer for about 10 minutes
    • 5. Add chicken and allow to heat through.
    • 6. Serve with chopped parsley on top and a side of hot buttered toast.


    1. Chuchu

      This definitely reminds me of the chicken soup my mother used to make for me.

      The chicken carcass (after meat is removed) can also be used to make the stock. :)

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