Cold Relieving Chicken and Vegetable Soup

Cold Relieving Chicken and Vegetable Soup

Serves 4-6


6 cups chicken bone broth

2 chicken thighs skin removed and cut into bite size strips

1 large brown onion quartered and sliced

2 cloves garlic chopped finely

2 cms piece of freshginger grated

1 tblspn chopped fresh thyme

1 tblspn chopped fresh parsley

1 leek including younger green stalks cut in half lengthwise and chopped

1 med potatoe diced or other root vegetable .e.g turnip or parsnip if nightshade free

1 large carrot chopped into quadrants & sliced

1 sticks of celery sliced including leaves chopped

4 shitake mushrooms – stalks removed & caps thinly sliced

1 ripe tomato chopped (exclude if nightshade free)

1 tblspn coriander leaves chopped

1 tblspn lemon juice & 2 tspns lemon zest (grated peel)


Bring broth to the boil.

Add chicken, onion, garlic, thyme and parsley

Simmer for10 mins

Add vegetables, simmer covered for a further 15mins until just tender

Finally add tomato, coriander leaves, lemon zest and simmer gently for another 5 mins. Lastly add lemon juice just before serving.


Add finely chopped red chilli to add a bit of zing or turmeric to reduce inflammation.

You can also add 2 tblspns of pearl barley(if not gluten free) or rice at the beginning to make the soup a more hearty meal.

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