Chicken soupChicken soup

Preparation time: about 10 minutes

Cooking time: about 1 hour and 20 minutes

Serves: 4


5cm (2in) piece of fresh root ginger, peeled
1 chicken, about 1.4kg (3lb)
2 celery sticks
1 medium onion
1 medium potato
2 medium carrots, chopped
2 whole star anise
6 black peppercorns
1 lime
A handful of frozen peas
A handful of flat-leaf parsley or coriander, roughly chopped


  • Bash the ginger with a weight to crush slightly.
  • Put the chicken into a large pan and add the celery, onion, potato, carrots, ginger, 1 star anise, and the peppercorns.
  • Pour over enough water to cover.
  • Bring to the boil briefly, then turn down the heat, cover and simmer for 1 hour.
  • Remove the chicken from the pan and set aside to rest.
  • Measure out 1.4 litres (2.5 pints) stock and pour into a clean pan.
  • Add the remaining star anise, the lime juice to taste, and a pinch of salt.
  • Bring to the boil and leave to simmer for 7-10 minutes. Add the peas for the last five minutes of cooking time.
  • Slice the chicken breasts thinly, then put several pieces in each bowl.
  • Spoon over the hot stock and scatter with the parsley or coriander.

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