HEALING CHICKEN + VEGETABLE SOUP

This soup is like a hug in a bowl! I always make a batch when family or friends are under the weather or when the chill of winter starts to hit and all you feel like is a hot bowl of goodness (without spending hours in the kitchen!).

I add a dash of my Immune Tonic to boost the nutritional value of an already power-packed recipe; because IYKYK, I swear by my tonic to stay fighting fit all year round + it balances the flavours perfectly with a hint of bitter acidity!

Make a batch of this beauty and save some in the fridge for when you need it - you’ll be so glad you did!

NOTE:
You can speed this up by using 1.5 litres of chicken stock + 500ml water and 3 large chicken legs (leg + thigh attached). Add all of the other “broth” ingredients to the soup at once and cook with all of the veggies together for 45 minutes total. If using stock, skip adding the salt.
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HEALING CHICKEN + VEGETABLE SOUP ⁠
(makes 3 litres, gluten + dairy free)⁠
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INGREDIENTS ⁠
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Chicken Broth⁠:⁠

• 2.5 litres water

• 50g ginger, finely chopped or crushed

• 15g turmeric root, finely grated using a zester

• 10 peppercorns

• 3 garlic cloves, crushed

• 1 tbsp Himalayan salt

• 6 chicken thighs, skinless and bone-in
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  Soup:⁠

• 2 carrots, peeled and diced⁠

• 2 celery stalks, diced⁠

• 1 onion or 1 leek, diced⁠

• 450g pumpkin (650g before removing skin and seeds), diced⁠

• 140g spinach or silver beet, finely sliced⁠

• 3-5 tbsp immune tonic (optional)⁠

  INSTRUCTIONS ⁠

• In a large heavy-based pot (3.5–4L), combine the water, ginger, turmeric root, peppercorns, garlic, salt, and chicken thighs. Bring to a simmer, cover with a lid, and simmer for 45 minutes.

• Remove the chicken thighs from the pot and set them aside to cool in a bowl. Strain the broth through a sieve into a large bowl. Clean the pot to remove any residue, then pour the strained broth back into the pot and bring to a simmer.

• Add the diced carrots, celery, and onion (or leek) to the simmering broth. Cook for 10 minutes, then add the diced pumpkin and cook for another 10 minutes.

• Pull the cooled chicken off the bones and add it back to the soup. Stir in the spinach, letting it wilt for about 30 seconds. Turn off the heat and, if desired, add the immune tonic for extra flavour and immune-boosting benefits.

• Taste the soup and adjust the seasoning if necessary. Serve immediately or allow to cool before storing.

  
  STORAGE⁠
  Store in the fridge for up to 4 days.⁠
  Freeze in 2-portion servings for easy meals, lasting up to 3 months in the freezer.⁠