Chicken soup

You don't have to feel under the weather to enjoy this old favourite

Recipe provided by Rita Diacono


  • 2 carrots, diced
  • 2 marrows, diced
  • 1 onion, diced
  • 2 potatoes, diced
  • 2 chicken breasts
  • 1 tin corn
  • 2 eggs, beaten
  • Boquet garni
  • Salt and pepper
  • Parmesan shavings, to serve


  1. Place the chicken and vegetables in the pot and cover with water.
  2. Boil for approx 1½ hours.
  3. Remove the chicken from the pot and set aside.
  4. Transfer the soup to the blender and blend until smooth. If too thick add water. 
  5. Slice the chicken into fine matchstick pieces.
  6. Add the chicken pieces, the corn and the beaten eggs.
  7. Garnish with Parmesan shavings, fresh black pepper and parsley and serve immediately.