Get Serious AboutHealth & Flavour

Feeling inspired? Summon flavour to your table with these three delicious chicken soup recipes.

Chicken noodle soup

An aromatic and filling broth with a hint of warming ginger, to soothe you from within.

Ingredients

• 900ml of Bullshot chicken bone broth
• 1 boneless, skinless chicken breast
• 1tsp of chopped, fresh ginger
• 1 garlic of clove, finely chopped
• 50g of rice or wheat noodles
• 2tbsp of sweetcorn
• 2-3 mushrooms, thinly sliced
• 2 spring onions, shredded
• 2tsp of soy sauce
• Chopped parsley and chilli, to garnish

Method

1. Add the chicken breast and Bullshot bone broth to a large pan with the garlic and ginger. Bring to the boil then simmer for 20 minutes until the chicken is cooked.

2. Remove the chicken from the pan and shred. Return it to the broth with the noodles, sweetcorn, mushrooms, spring onion and soy sauce. Simmer for a further 3-4 minutes until the noodles are tender.

3. Top with parsley and chilli before serving.

Cream of chicken soup

A thick and creamy chicken soup, bursting with vegetables for an extra vitamin boost.

Ingredients

• 2tsp of butter
• 2 onions, diced
• 2 potatoes, diced
• 1 carrot, diced
• 1 celery stick, diced
• 2 tbsp of plain flour
• 750ml of Bullshot chicken bone broth
• 150ml of milk
• 175g of cooked chicken
• Single cream, salt and pepper, to taste

Method

1. Melt the butter in a large pan and cook the onions, potatoes, carrots and celery on a low heat for 10 minutes until softened.

2. Sprinkle over the flour and cook over a low heat for a few minutes, stirring constantly.

3. Gradually pour in the Bullshot chicken bone broth and the milk, stirring every few minutes, increasing the heat to allow it to boil.

4. Once boiled, turn down the heat and add the cooked chicken.

5. Simmer for 5-10 minutes.

6. Pour the soup into a food processor and purée until smooth.

7. Add cream, salt and pepper to taste.

Mexican chicken soup

A delicious blend of authentic, warm, zingy Mexican flavours in a one-pot meal. Serve with crunchy tortilla chips to add bite and texture.

Ingredients

• 2tbsp of olive oil
• 1 onion, chopped
• 4 garlic of cloves, crushed
• 1 dried chilli, deseeded and softened in boiling water
• ½tsp of ground cumin
• 400g tin of chopped tomatoes
• 1½ litres of Bullshot chicken bone broth
• 2 chicken breasts, sliced
• Juice of 2 limes
• Tortilla chips to serve

Method

1. Heat the oil in a large saucepan. Add the onion and garlic and soften for 5 minutes.

2. Stir in the chilli, cumin, tomatoes and Bullshot chicken bone broth.

3. Pour into a food processor and purée until smooth.

4. Return to the pan then bring to the boil.

5. Add the chicken, reduce the heat and simmer for 10 minutes until cooked through.

6. Stir in the lime juice and ladle into bowls.