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Immune supporting Chicken vegetable soup

Warming and nourishing like a hug in a bowl. Perfect for the cooler months with warming traditional herbs. Did you know? If you have a cold or flu, chicken soup is PERFECT to reduce sickness duration. It contains sodium, potassium, magnesium, calcium needed for hydration; Vitamin C and Zinc to support immune cells; anti-inflammatory to help with congestion; and raises body temperature to kill bacteria and viruses. Neat huh?!

Ingredients 1 whole free range Lilydale chicken, washed well 3 large carrots, peeled and chopped 1 bunch celery, washed and chopped 1 medium brown onion, chopped 1 small leek, out layer removed, inner layers washed and chopped 1 small can corn, drained and rinsed 1 knob ginger, sliced 5 cloves garlic, crushed and diced 2 Tbsps Turmeric 1 Tbsp Apple Cider Vinegar 1 Tbsp Cobram Olive oil 1 bunch parsley or spring onion, washed and chopped (add last) Pink Himalayan salt & pepper to taste 1.5- 2L Hot water (filtered preferred) Method 1. In a large soup pot on medium heat, cook onion, leek and turmeric powder in olive oil until slightly brown. 2. Add carrot, celery,corn, garlic and ginger and cook for 5 minutes.

3. Place chicken into pot and cover completely with hot water. Add Apple Cider Vinegar.

4. Bring to boil and cook for 60 minutes or until chicken falls off the bone. Add salt and pepper to taste.

5. Add fresh parsley / herbs before serving.


Enjoy! Extras can be stored in the fridge for extra meals up to 3 days, or frozen up to 1 month.

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