HEALING CHICKEN SOUP | CARMEN (20 MINS)

Chicken soup is one of the best foods you can eat when you have the flu or a cold because it soothes your symptoms and helps clear congestions when you’re sick. Chicken soup also makes you feel better because the salt in the soup helps reduce soreness in your throat. Chicken soup ingredients provide the body with selenium, vitamins A and C, and various antioxidants to boost the immune system and fight diseases. Along with these other benefits, the chicken in the soup is rich in protein, which facilitates tissue formation and recovery. And lastly, the broth is also excellent for gut health as it helps repair the gut lining.

TOTAL COOKING TIME: 4 Hours | 20 mins
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SERVES 4 – 6

INGREDIENTS:

CHICKEN BROTH:
1 free range whole chicken 1 yellow onion
1 whole bulb garlic
1 thumb size ginger
3 sticks celery
3 carrots
1 green pepper, halved
1/4 cup apple cider vinegar
1 bunch parsley

CHICKEN SOUP:
1 onion
6 cloves garlic, finely diced
1 thumb size ginger, finely diced
3 corn, slice raw corn off cob
8 zucchini, halved
1 punnet mushrooms, halved
3 celery, diced
1 large sweet potato, peeled and diced
1 handful basil, thinly sliced

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METHOD

CHICKEN BROTH:
In a large pot, place chicken and surround with your stock vegetables.
Cover with water until 2cm from the top.
Add apple cider vinegar, salt and pepper. Bring to boil, then cover pot and simmer on low/ medium heat for 4 hours.
Allow broth to cool, strain in colander and set liquid aside.
Shred chicken, discard the skin.

CHICKEN SOUP:
In a large pot, add all vegetables except mushroom and zucchini.
Drizzle with 1 tbsp olive oil and season with salt and pepper.
Stir-fry vegetables for 8 minutes. Stirring occasionally.
Add broth liquid and cover. Simmer on medium heat for 10 minutes.
Add mushrooms, zucchini and shredded chicken and continue to simmer for another 5-8
minutes.
Serve topped with fresh basil.

GF | RSF | DF