Meaghan's Immune Boosting Chicken Soup

Meaghan's Immune Boosting Chicken Soup

This is a favourite recipe in our home over winter as it's immune boosting and gut healing. I recommend using whatever veggies you have on hand, though I always find pumpkin and zucchini work well in soup as they soak up the delicious flavours of the stock and spices.

Meaghan's Immune Boosting Chicken Soup

Meaghan's Immune Boosting Chicken Soup

Meaghan South
Servings

6-8

Prep Time

20 mins

Cuisine

Gut-health

Category

Soups

This is a favourite recipe in our home over winter as it's immune boosting and gut healing. I recommend using whatever veggies you have on hand, though I always find pumpkin, zucchini and silverbeet work well in soup as they soak up the delicious flavours of the stock and spices.

Ingredients

  • 1 large whole chicken (organic or free range if possible)
  • 2.5 litres of water (or just enough to cover the chicken)
  • 2 or 3 chicken stock cubes, to taste (or use homemade chicken broth instead of water and stock cubes)

  • 2 large onions, diced or 2 leeks sliced

  • 6 cloves garlic, finely chopped
  • 1 large piece (at least 6 cm) of fresh ginger, grated
  • 2 cm of fresh turmeric, grated
  • 3 bay leaves
  • A handful of fresh thyme
  • Herbamare salt and black pepper
  • Sprinkle of dulse flakes (optional)
  • 3 carrots, diced
  • 3 celery sticks, diced
  • 500 g butternut pumpkin, diced
  • 3 zucchinis, diced (or whatever greens you have on hand)
  • 1/2 bunch silverbeet, chopped
  • Chopped parsley and lemon wedges to serve

Directions

  1. Place chicken snugly into a soup pot and add water and stock to cover (the pot should be taller but not much wider than the chicken).
  2. Add onions, garlic, ginger, turmeric, bay leaves, thyme, salt and pepper (and dulse flakes if using).
  3. Bring to the boil, remove the impurities that rise to the top, reduce heat and simmer for about 1 hour 15 mins.

  4. When the chicken is cooked (test between the leg and breast, if it comes away easily it's cooked), take it out and cool.

  5. Add carrots, celery and pumpkin to the soup stock and heat on a medium/high setting until almost simmering, then the vegetables will be almost cooked.

  6. While the vegetables cook, remove the flesh from the bone and cut/shred the meat into bite-size pieces.
  7. Add the zucchini, silverbeet and chicken and continue to simmer for 3 minutes.

  8. Take the pot off the stove and serve topped with parsley or pesto and a squeeze of lemon.
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