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World Famous Chicken Soup

(Image by TSL)

I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.

The cool thing about being famous is traveling. I have always wanted to travel across seas, like to Canada and stuff. (Britney Spears)

I think I mentioned making my world-famous-at-Casa-TSL chicken soup for my sister last week. It’s a bit of a winner because it tastes good AND is chock-full of super-power boosting nutritional goodness. Especially good when you feel a little under the weather. And, at this time of the year (down here, anyway) this soup is a great preventive measure against the winter sniffles.

There’s a reason chicken soup has reached cult status around the world, but perhaps most famously with Jewish mamas. It is the ultimate comfort food when made from scratch for someone you love. I made it for my sister after her return from hospital (although I’m a little surprised she had any room for soup after scoffing down all those gingerbread men…!) But, even making the soup for someone gives you a feeling of warmth and love. Amazing how food can do that…

While this recipe seems a little longer than my usual numbers, the process is very simple. The first stage is making the base stock (which can be prepared in advance) followed by throwing all the ingredients together for the soup. This is best done just before eating because there are a number of fresh ingredients (like garlic, ginger and turmeric) full of immune-boosting, anti-inflammatory goodness.

Gotta say – this is a very pleasant way to spend a couple of hours on a wintry weekend afternoon, too. And, your home will smell amazing!

WORLD FAMOUS Super-Power Chicken Soup

  • Servings: 6
  • Difficulty: easy-peasey
  • Print

Super Power Chicken Soup


For your base stock:
1 x whole happy chicken (mine was 1.3 kilos)
2 x large onions, finely chopped
1 x large carrot, cut into three pieces
1 x large stick of celery, cut into three pieces
The finely chopped stalks of one bunch of flat leaf parsley
1 x teaspoon finely chopped thyme
1 x Tablespoon apple cider vinegar
A small handful of wakame, or other sea vegetables (optional*)

For your soup:
2 x litres of chicken stock
2 x cups chicken meat, shredded
2 x stalks celery, finely diced
1 x large carrot, finely diced
1 x leek, halved and finely sliced
4 x  cloves garlic, minced
2 x teaspoons ginger, finely grated
1 x teaspoon fresh turmeric, finely grated
1 x bunch flat leaf parsley leaves, finely chopped (Use the tops of the stalks you put in the stock)
1/2 x bunch coriander, finely chopped
1 x Tablespoon coconut oil or lard
generous seasoning of sea salt and pepper


For your base stock:

1. Pop your chicken in a large stock pot, with the veggies, herbs, vinegar and sea vegetables. Cover with cold filtered water.

2. Bring to the boil and then immediately reduce the heat to a strong simmer. Cook for 90 minutes. When the meat starts to separate easily from the bone, your chicken is cooked.

3. Remove the carrot and celery pieces and discard. Carefully remove the bird from the stock.

4. Once cool enough to handle, remove the meat from the bone. You’ll need a generous couple of cups for the soup. Any leftover shredded chicken can be popped straight into the fridge. Either discard the bones or keep for further stock.

5. You’ll need a couple of litres of stock for the soup. Any leftover can be popped straight in the fridge or freezer for other cooking.

For your soup:

6. Heat your fat in the bottom of a largish pot. Add your finely diced celery, carrot, leek and simmer for 3-5 minutes until the vegetables have softened.

7. Pour in your stock and add the chicken meat. Bring to a gentle simmer and cook for about 10 minutes. Your vegetables should still have a little crunch, but be cooked through.

8. Add the garlic, turmeric and ginger. Simmer for another minute or two. Season generously with sea salt. Taste for seasoning.

9. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.

E N J O Y !

* Wakame is my favourite sea vegetable (sea weed). It is naturally high in iodine. I add it to soups, stocks and braises.