Man Flu Soup with Damper

Today Man flu has entered our home and this means a hearty chicken soup is in order. This recipe is from Mark’s sister, Lisa. She makes the stock from scratch – which tastes amazing – but to make it easier for this recipe I’ve just bought some fresh pre made chicken stock from the local meat markets.

On a side note, today is also 1 year since I posted my first short and sweet blog entry on Sunday Best. I’ve loved the routine of blogging my experiences and inspirations. I hope to continue growing and learning with this blog business, and keep upping my weekly posts.

Thanks to all of my loyal readers and for the vistors who have left lovely comments over the past year, and an especially big thanks to my husband who has been incredibly patient with me photographing his dinner week to week.

Man Flu Soup

1L chicken stock
2 cups water
25g butter
4 shallots peeled
2 chicken breast
7 baby carrots peeled and chopped in rounds
7 baby potatoes cut to 1 cm cubes
2 celery sticks chopped
5 black peppercorns
½ sweet potato peeled and cut to 1 cm cubes
Extra parsley to serve
2 large bay leaves
2 large bay leaves
1 tsp salt

1. Melt butter in large pot, fry shallots at mod-high temperature for 1 – 2 mins. Add whole chicken breasts in stock and bring to the boil.
2. Add chicken to stock mixture along with two cups of water and cook on a gentle heat for 10 minutes. Remove the chicken and set aside and add potatoes and carrots cook for a further 5 minutes or until tender.
3. Add celery, sweet potato, peppercorns, bay leaves and salt. Bring to boil and reduce heat to a simmer. Return chicken breast to pot and cook for a further 5 minutes.
4. Remove chicken and shred, return to pot for a final 5 minutes and season soup with extra salt and pepper to taste.
5. Add parsley at last minute before taking off the heat and serving.
6. Season and serve with warm buttered homemade damper (recipe below).



3 cups self raising flour
1 tsp salt
90g butter melted
½ cup milk plus a little extra to glaze
½ cup water

1. Preheat oven to 210 and grease baking tray
2. Sift flour and salt into a large mixing bowl and make a  well in the centre
3. In a separate bowl combine the butter, milk and ½ cup water
4. Combine wet ingredients to dry and stir with a knife until just combined
5. Turn dough onto a lightly floured surface and knead to 20 secs or until smooth
6. Transfer dough to the tray and press out to 20 cm diameter. Use knife to score the damper into eight sections with cuts 1 cm deep. Brush with a little milk to glaze, and then dust with a little extra flour
7. Bake for 10 mins and then reduce heat to mod 180. Bake for another 15 mins or until damper is golden and sounds hollow when tapped.

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