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Chicken soup



Ideal for those with any gut (brain) issues or weak immune systems owed to the gelatine, collagen, minerals and amino acids. But great for everyone.


1 whole organic chicken with meat or 1 carcass from a roast chicken plus 2 thighs and 2 wings 2 carrots cut into large chunks 2 celery stalks cut into large chunks 1 onion cut into quarters Salt & pepper to taste


Optional ingredients: 2cm of fresh ginger 1 tsp of turmeric or 2cm of fresh turmeric 1/2 tsp of Cayenne pepper

Add all the prepared ingredients to a large pot and pour in enough water to cover the ingredients plus 5cm more.


Cover and simmer on low for 4 hours checking every now and then that the ingredients are still below the water line. Remove the meat from the bones to use for other meals i.e. pies, sandwiches or to add back to the soup later.

Continue to simmer for 12-24 hours checking every so often if a top-up of water is needed.

Strain the liquid from the other ingredients and season to taste. Either drink immediately, keep in the fridge for up to 5 days or divide into portions to freeze for use as stocks for other recipes.


* instead of simmering on a stove, the soup can be made in a casserole pot in the oven on a low heat for 48+ hours.

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