Healing Chicken Soup
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 onion, diced
  • 2 stick celery, diced
  • 2 carrots, diced
  • ¼ winter/butternut squash, chopped (optional)
  • 3 cloves garlic, minced
  • ½ tsp turmeric
  • ½ tsp thyme
  • 2 raw chicken thighs/ chicken torn off a leftover roast chicken
  • 500ml chicken stock
  • 500ml water
  • 1 tsp salt (good quality rock salt or sea salt)
  • Handful fresh parsley
  • Black pepper
  • Olive oil/ ghee/ coconut oil
Instructions
  1. Sauté the onions with a pinch of salt in 2tbsp olive oil/ghee/coconut oil until translucent.
  2. Add carrots, celery, squash, garlic and cook for 3 minutes, stirring frequently so garlic doesn’t burn.
  3. Add chicken stock, 1tsp salt, a grind of black pepper, turmeric, thyme, chicken (raw thighs or leftover roast chicken), 500ml of hot water and bring to the boil, then cook for 15 minutes on a medium heat until veg is soft but not mushy and chicken (if using raw) is cooked. If using chicken thighs, then remove them from the pot at this point and place on a chopping board, cutting the chicken off the bone using a knife and fork, then transfer back into the pot before serving.
  4. Ladle into bowls and serve with another grind of black pepper and a generous sprinkling of fresh parsley.
  5. Will keep in fridge for up to a week. Freezes well.
Recipe by Anoushka Davy at https://www.anoushkadavy.com/?p=861