Chicken Soup

Written By Go Vita

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PREP TIME 30 minutes SERVES 4 COOK TIME 3 hours DIFFICULTY Medium

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INGREDIENTS

Chicken stock

• 1 small raw whole chicken (unskinned)

• 2 large onions, finely diced

• 1 carrot, roughly diced

• 1 stick of celery, roughly diced

• 1 tsp chopped lemon thyme

• 1 tsp chopped chilli

• 1 bay leaf

• 1 tbsp Cleopatra’s Certified Organic apple cider vinegar

Soup

• 2 tbsp virgin olive oil

• 1 ½ cups diced celery

• 1 ½ cups diced carrots

• 1 medium onion, diced

• 5 cloves garlic, minced

• 1 tbsp finely grated ginger

• 2 l chicken stock (from recipe above)

• 2 cups shredded chicken meat (from recipe above)

• 1 cup broccoli florets

• 1 tbsp Best of the Bone Organic Turmeric Bone Broth

• 1 tsp Organic Road Turmeric powder

• 1 cup finely chopped parsley

• 1/2 cup finely chopped fresh coriander

• Natural Road Himalayan Salt, to taste

• Ground black pepper, to taste

METHOD

For stock

1. Place whole chicken in large pot with other ingredients for stock, cover with cold water. Bring pan to simmer and cook for 2 hours, the chicken should be fall off the bone easily when done.

2. Remove the chicken – remove skin and bones and discard – shred meat and set aside 2 cups for soup.

3. Strain stock and discard vegetables and onions – there should be around 2 litres of stock for soup.

For soup

1. In a large pot add olive oil and chopped onion, celery and carrots, garlic and ginger, cook over low heat for a few minutes until vegetables begin to soften.

2. Add reserved stock, shredded chicken, broccoli, bone broth and turmeric simmer for 20-30 minutes.

3. Remove pot from heat, stir through herbs, salt and pepper and serve.