Medicine in a bowl – homemade chicken soup

by | Feb 21, 2018 | Recipes, Soups | 0 comments

This recipe truly is medicine in a bowl, I make it whenever I feel run down, after travelling or when I have a busy week and I know i’ll need quick snacks/ bowls of goodness throughout the week. I make it in big batches with stock from the freezer – either homemade stock, or stock bought from Riverford Organic. It’s a great option if you want to support your immune system during the cold season or support your digestive system after a tummy bug. It’s really soothing and has a delicious sweetness because of the carrots and squash. It’s packed full of gut healing amino acids and collagen, as well as an array of potent antioxidants from the herbs and vegetables. It’s also very versatile, so you can chuck in whatever veggies you have on hand, eg chopped tomato, pepper and spinach work well. I value the medicinal properties of this recipe so highly that it’s one of the first things I give my clients to set them on their new health journey.

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.

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