Chicken Soup

Yields4 Servings

The winter here in the southern hemisphere has hit with a fury, I woke up for my run the other morning and it was 6C in the sub tropics - brrr! So I got home and made myself some chicken soup for lunch. Make sure you keep the bones in the chicken so that you get all the healing properties of bone broth for your digestive and immune system. Grandma was right this is the best medicine for keeping healthy or helping with a cold.

4 chicken thighs with bones

1 large brown onion - peeled and chopped finely

1 celery stick, trimmed and finely chopped

2 large Australian garlic cloves - finely chopped

6 sprigs of fresh thyme - leaves picked, stalked discarded

1 tsp cracked Changing Habits Pepper

3 tbsp finely chopped freshly parsley

2 litres of filtered water

1 tsp Changing Habits Seaweed Salt

Place the chicken, onion, celery, garlic, peppercorns, parsley, thyme and water in a large saucepan with a lid, bring to the boil and simmer for 40 minutes.

Using tongs transfer the chicken onto a clean work bench, using the tongs cut the meat away from the bone. Discard the bones.

Finely chop the chicken and add back to the pot. Taste and season with salt.

Pour into bowls garnish with parsley and serve

Nutrition Facts

4 servings

Serving size