Jewish Chicken Soup (6)

A restorative chicken broth, also known as ” Jewish Penicillin” from the New Covent Garden ” Book of Soups”. It is also traditionally eaten on Shabbat. It’s even better the day after you make it and it freezes well. You can also use a chicken carcass to make the soup.

Souped Up Soup (2-3)

This is from Ruth Watson’s ” Fat Girl Slim”, a book for those of us who want to watch our weight without “dieting”. She also suggests optional extras for when you have already shed those extra pounds. I like to make it using the New Covent Garden Souper Green Soup when this is available, but any carton of fresh vegetable soup will do. You can use any green vegetables or mushrooms in the soup, depending on what you have in the fridge. It’s great for those days when you want to eat a relatively healthy supper but don’t really want to cook.