Soup

Roast Chicken Soup (for Colds!) is for Soup.

Roast Chicken Soup (for Colds!) takes 20 minutes to prepare.

Roast Chicken Soup (for Colds!) takes 130 minutes to cook.

Roast Chicken Soup (for Colds!) makes 4 servings.

The ingredients for Roast Chicken Soup (for Colds!) are:

2 Chicken Thighs (though any chicken meat will do)
Red Onion
2-3 Garlic Cloves
1 Leek
3 Mushrooms
2 stalks Celery
1 large Carrot
1 Tomato
3 Leaves of Cabbage

0.5 cup Dry Soup Bean Mix (pre-soaked, or a can of lentils/mixed beans)
1 Canned Tomatoes
Chicken Stock

Ginger
Chili powder
lemon juice
salt
pepper (all to personal taste)

Here is how you make Roast Chicken Soup (for Colds!):

Rub Chicken thighs with garlic and place on tray with garlic and sliced onions underneath chicken. Roast for 30 mins.While roasting, sweat leeks with a little oil and finely chop up rest of vegetables slowly adding to leeks. Add tin of chopped tomatoes, soup bean mix and any seasoning (i added ginger, and chilli as i had a cold) and some chicken/vegetable stock.Remove chicken from oven, add onions and garlic to vegetable pot, and quickly blitz on hand processor to thickness (i left mine fairly chunky). when chicken is cool enough to handle, remove skin and add small strips of meet to pot and cook for another 40 mins, until the juices and the soup has developed and thickened.Number of Servings: 4Recipe submitted by SparkPeople user LIZZIEMCCOLLUM.

The nutritional information for Roast Chicken Soup (for Colds!) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 142.0

• Total Fat: 2.8 g
• Cholesterol: 28.6 mg
• Sodium: 165.3 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 9.9 g
• Protein: 12.9 g

The dietary needs meet for Roast Chicken Soup (for Colds!) is Gluten Free