Chicken soup

As recommended in the blog on failsafe management for colds and flu


1/2 tbsp failsafe oil (eg canola)
2 cloves garlic, crushed (if desired)
3-4 spring onions including green parts, chopped fine
500g chicken (skinned thighs give the best flavour), diced small
1.5 litres hot water
2 medium potatoes, peeled and diced small
1 swede, peeled and diced small
1 carrot (moderate in salicylates), peeled and diced small
2-3 sticks of celery, chopped fine
Salt to taste

In a heavy-based saucepan, heat the oil and stir the spring onions (and garlic if desired) until translucent, add chicken and stir until browned. Add water and vegetables, bring to boil and simmer for 30-40 mins, covered (alternatively pressure cook for about 7 mins). You can add a tbsp of pearled barley or a handful of noodles too if desired.

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