My husband’s mother kept telling us Silverbeet (Swiss Chard) would fix not only Cold but everything. Thus, Silverbeet is an essential ingredient for my ‘Get-Well-Soon’ Chicken Soup, but my family members prefer Spinach. Another essential ingredient is fresh Ginger. The most important thing to remember when you cook this soup for a sick person is seasoning the soup very lightly.


4 Servings


1 tablespoon Extra Virgin Olive Oil
1 Onion
1 clove Garlic *finely chopped
1 stalk Celery
2 medium Carrots
400g Chicken Fillets *I always use Thigh Fillets
4 cups Chicken Stock
Salt & White Pepper
1 small piece Ginger *grated
2 handfuls Baby Spinach *OR Silverbeet (Swiss Chard) as required
1 tablespoon finely chopped Parsley

  1. Cut all Vegetables and Chicken into small bite-size pieces.
  2. Heat Olive Oil in a large saucepan OR pot over medium heat, cook Onion, Garlic, Celery and Carrots. When softened, add Chicken, and stir for a few minutes.
  3. Add Chicken Stock, bring to the boil, and cook until Vegetables are soft. Season lightly with Salt & White Pepper.
  4. *Note: If the sick person is able to eat more, you can add some Small Pasta OR short cut Angel Hair Pasta. Cook them with Vegetables until soft.
  5. Add grated Ginger, Baby Spinach and Parsley, and bring back to the boil. When Spinach is soft, the soup is done.