Healing Chicken Soup

Serves: 4–6
Prep time: 15 mins
Cook time: 1–1.5 hours

Ingredients

  • 1 tbsp olive oil or ghee

  • 1 onion, diced

  • 3 garlic cloves, minced

  • 1 thumb-sized piece of ginger, grated

  • 2 celery stalks, chopped

  • 2 carrots, chopped

  • 1 zucchini, chopped

  • 1 tsp turmeric powder (or 2 cm fresh turmeric, grated)

  • 1.5 L chicken bone broth or stock

  • 2 chicken thighs (skinless, bone-in for depth of flavour)

  • 1 bay leaf

  • ½ tsp sea salt (adjust to taste)

  • Freshly ground black pepper

  • 1 cup baby spinach or kale, roughly chopped

  • Juice of ½ lemon

  • Fresh parsley or coriander, to serve

Method

  1. Heat olive oil or ghee in a large pot. Add onion, garlic, and ginger, cooking until fragrant and softened.

  2. Stir in celery, carrot, zucchini, and turmeric. Sauté for a few minutes to coat everything in flavour.

  3. Add broth, chicken thighs, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45–60 minutes, until chicken is tender and falling apart.

  4. Remove chicken, shred the meat, and return it to the pot. Discard bones if used.

  5. Stir in greens, lemon juice, and any optional add-ins. Simmer gently for 5 more minutes.

  6.  Ladle into bowls, sprinkle with fresh herbs, and enjoy warm.