Over the last few days I have been asked for the recipe of my chicken soup. I can’t claim it as 100% mine but it’s my version. So I thought I would share how I make mine.

I love to make this when the cooler weather starts and maybe a few sniffles. It’s packed full of goodness loads of vegetables chicken and broth.

Ingredients

Garlic – 3-4 cloves

Onion – I use leek as it doesn’t cause me tummy problems.  Only a small bit for me though.

Turmeric – if I can’t get fresh turmeric I use a turmeric paste or a turmeric powder.

Ginger preferably fresh if not use a powdered ginger

Chilli – depending on how hot or not you want I take out all seeds and use about half a chilli, or less. I use red as it’s not as hot as green. 

Herbs fresh if you can – I usually use parsley, sage, thyme and coriander. 

Celery – stalk and leaves

Carrots  – 3-4

Zucchini  1-2

Cauliflower – you can use the leaves and stalks too 

Broccoli – same as cauliflower

Cabbage- hit and miss 

Pumpkin  – peeled

Sweet potato -peeled

Olive Oil or Coconut oil for sautés

1 whole Raw Chicken – preferably organic or at least free range.

Stock paste – 2 large tablespoons – homemade in my thermomix. You can use stock cubes or powder. 

Broth- about 2 large tablespoons – I use the dehydrated broth with added Turmeric. ( this is yummy as a hot drink)  see photo further down page.

Lots of filtered water to cover the chicken. 

Stock pot – mine is a 5 liter pot.

Apple Cider Vinegar – 2 tablespoons (the one with the mother in it) this gets all the goodness out of the bones.

Salt and pepper to taste.

You can put it any vegetable you like. You also don’t need to put in chicken.

Method

Peel garlic, turmeric and ginger and put in either Thermomix or food processor. If you have neither then chop to the size you like.

I then put celery, carrots and zucchini semi chopped into my Thermomix. Then add herbs and chop a bit more. Usually 2-3 seconds on speed 6 or 7. No longer or they will end up as a paste. Yes I have done that before lol!

I then add oil – olive oil or coconut oil only into my thermomix and timer 3 minutes, on Varoma with speed level spoon. This is great because you can walk away while it does the sautéing! If no Thermomix then oil into huge stock pot, heat on low and sauté all vegetables and herbs.

I chop the pumpkin, sweet potato into cubes or triangles lol whatever you like. Slice thinly the cauliflower and broccoli and cabbage if you add it. (I added it this time but wont ever again)

Add stock paste and bone broth. Of course those that make their own bone broth add it now also! Add the apple cider vinegar as it gets the goodness out of the bones.

Then add chicken and filtered water until covering chicken. Bring to boil then on simmer for at least an hour. This depends on the size of the chicken as you don’t want the meat to fall of the bones and have small bones in the soup.

I then carefully take out chicken let cool. Easier to handle.

Add more filtered water to the pot and salt and pepper to taste. Keep it on simmer.

I then take all the chicken meat off the bones and carefully chop to ensure their are no bones to go back in the soup.

Add all the chicken meat. (you can then make a chicken bone broth from the bones but I don’t do that anymore – call me lazy )

I let it simmer for another hour topping up with filtered water occasionally.

I then put the rice noodles in boiling water in a bowl for about 15 mins. Before putting in the soup I cut them short – drain noodles and put them in the soup. You can use rise or pasta or none of those it’s up to you.

The end result is a huge stock pot of delicious healthy chicken noodle soup.

I havn’t put amounts in on a lot of the ingredients as it depends on what size pot you have.