Flu season comes around every so often, and this is the perfect remedy for that. Filled with wholesome ingredients, this is also a great way to use up random bits of fresh veggies you might have! This recipe is also freezer friendly, so feel free to make a few batches ahead of time!
Ingredients 1 pack soup vegetables (mine included an onion, a turnip, a couple of sticks of celery, a potato and a carrot)
250g ham hock meat
4 chicken marylands (or 1 whole chicken, segmented)
500ml (2 cups) chicken stock
Lemon juice, to serve
Fresh Parsley, to serve
Sriracha, to serve (optional)
Put the potatoes aside, and peel and cut the rest of the vegetables to a 1cm dice.
Place all of it into a large pot, and arrange the marylands over it.
Add chicken stock, a pinch of salt, and just enough water to cover the marylands.
Cover the pot and bring it to the boil.
Add the ham hock meat, lower the heat and simmer it for another 45 min. Top up with water if you need to.
Peel and dice potatoes, and add it to the pot.
Simmer for another 10-20 minutes, or till potatoes are cooked through.
If you want, shred the chicken meat and place it back into the soup for easier storage and serving.
Serve with a liberal dashing of lemon juice, chopped fresh parsley, and if you’re a chilli fan, a squeeze of sriracha.