SLOW COOKER SOUPS FOR FLU'S/COLDS : budget friendly, healthy, low fat/salt/preservative

Slow cookers are a godsend when you need something full of protein and veg that cooks on its own while you rest and recover...

Chunky Chicken Soup, one of two perfect for an invalid's tray  

photo Oct 2021 

Recovering invalids need easily digested high protein, high fibre dishes, preferably ones that cook themselves. 

These recipes - one for chicken and one for beef - use slow cookers; they produce tender succulent meat which barely requires chewing and root veg cooked to tender, un-soggy perfection.  

Soothing and satisfying, one can almost feel the body reviving.  

With slow cookers, you can just bung in the ingredients and leave them to cook for a few hours...but if you can manage it, the flavour improves with the prep recommended.

67 has not tried substituting frozen casserole veg for fresh; but if doing so, remove veg as soon as they are al dente and return to the pot 45 mins before end of cooking time.

If you've never used a slow cooker, they will be a godsend, particularly as food costs rise.  They're cheap to buy - about £30 for a family size (3 litres) - and last for years.  They're economical to run.  

They tenderise tough - but cheaper - cuts of meat, make ordinary ingredients taste fantastic, and you end up with leftovers which freeze well. (See Slow Cookers for Beginners)  

These recipes, created by 67goingon50, are low in fat, salt and preservatives.  They are not just great for invalids; they are brilliant when cook is overwhelmed and reaches into the freezer for something nutritious and tasty.  


INVALIDS' CHICKEN SOUP (photo above)

Cost: min £2.50'ish (most supermarkets feature chicken joints of one kind of another at bargain prices every week) 
Serves: 4-5

Ingred:
   7oz/200g chicken thigh or breast, in one inch/2cm cubes
   seasoned flour (any will do)

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes
   1 cup swede in one inch cubes (opt)
   1 cup parsnips in one inch cubes (opt) 

   enough stock or water to cover meat & veg by one inch
   slug of dry sherry or brandy (opt)

   1 generous mug thickly sliced mushrooms
   2/3 mug frozen peas (opt)

   2 tbsp flour with 1/2 ounce butter

Method:

1. Toss chicken in a plastic bag with seasoned flour and shake until pieces are covered; set aside
2. (Note: you can skip steps 3-4 but flavour improves greatly with the prep indicated)  
3. Brown chicken in a bit of olive oil in a large pot over med-high heat, remove from pan, set aside 
4. (In the same pan), sauté veg in a tablespoon of olive oil over med-low heat 15 mins, partially covered with lid, stirring occasionally; onions should be translucent not brown 
5. OR (if using frozen casserole veg, add here but reduce browning time to 5 mins)
6. Add chicken back to pot with stock/water and sherry/brandy if using  
7. Bring to the boil; lower heat, bubble 5 mins, skimming off any froth that rises to the surface 
8. Meanwhile, saute mushrooms till golden and most of liquid has been released; take off heat, add juice of half a lemon, pepper and salt; set aside 
9. (at this stage, the soup & mushrooms can be cooled 1 hour & refrigerated for next day) 
10. When ready to continue: pour soup and vegetables, apart from mushrooms, into slow cooker; liquid should cover contents by one inch/2cm only; if over that level, remove some and set aside
11. Cook on high 2-3 hours or low 4-5 hours until chicken and veg are tender  (if using frozen casserole veg remove veg as soon as they are al dente - 1-2 hours?? - set aside & return to pot 35-45 mins before end of cooking time.) 
12. Mash flour and butter & add to soup with mushrooms & peas, if using; if soup is too thick for your liking, add a bit of stock
13. Check seasoning
14. If invalid's appetite is good, serve with soft white bread or Cheese Scones

BEEF SOUP FOR INVALIDS

Easily digested: almost as filling and nourishing as stew 

Cost: £3.00'ish (2/22)
Serves: 4-5

Ingred:
   7oz/200g shin of beef, without bones, in one inch cubes
   seasoned flour

   olive oil
   med onion, diced or coarsely processed
   1 1/2 sticks celery in med dice
   1 large carrot in one inch cubes
   1/2 coffee mug swede, peeled and cut in one inch cubes
   1/2 coffee mug sweet potato. peeled & in one inch cubes
   6oz+/180gm baby new potatoes or washed potatoes in one-inch cubes

   enough stock water to cover beef & veg by one inch
   slug of brandy (opt)

   small handful parsley, finely chopped
   Worcestershire sauce, 2 tbsp

   reduced salt soy sauce (opt)

   2 tbsp flour (wheat or rice) with 1/2 ounce butter

Method:

1. Toss meat in seasoned flour;  set aside
2. (Note: you can skip steps 2-5 but flavour improves greatly with prep indicated)
3. Sauté the veg in a tablespoon of olive oil in a large saucepan over med low heat 15-20 mins, stirring occasionally; the onions should be translucent not brown
4. OR (if using frozen casserole veg, add here; but reduce browning time to a few minutes); remove veg & set aside
5. Turn heat to high; spray bottom of large pan with olive oil; add meat to pan, reduce heat a little, brown meat on all sides
6. Add stock/water & brandy to meat in a good sized pot;  bring to the boil; lower heat, let bubble 5 mins, removing scum that rises to the surface
7. Add veg, parsley & Worcestershire sauce; decant into slow cooker
8. Cook on high 2-3 hours or low 4-6 hours until meat is soft  and veg are tender (if using frozen casserole veg remove veg as soon as they are al dente - 1-2 hours?? - set aside and return to the pot 20-30 mins before end of cooking time.) 
9. Remove meat & veg; set aside for later
10. Pour juices into a large saucepan, bring to the boil; mash flour and butter & add to juices
11. Allow to thicken; add beef, veg and soy sauce, if using
12. Simmer on low heat half an hour; check seasoning & thickness -- you may want to add more water
13. If invalid's appetite is good, serve with soft bread or Savoury Mediterranean Cornbread

Tips:

• 67 has not tried substituting frozen casserole veg for fresh; if experimenting with casserole veg, remove veg as soon as they are al dente and return to the pot 25-45 mins before end of cooking time
• The Beef Soup does not have the darkness of tinned beef soups which is often achieved with artificial ingredients
• If a heavier meal is required, or to make the ingredients go further, add a tin of drained rinsed cannelloni beans or a handful of washed white rice or pasta before the final simmer 
• Baxters & M&S are brands 67 often stocks at home in case of really debilitating illnesses  

                                                                                   

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These recipes have  been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.