My Favourite Chicken Soup

I’ve been a soup lover my entire life. I find soup very comforting and not only is this soup great for your taste buds, but the protein and vegetables also boost healing. This soup is filled with onions, carrots, and celery. However, feel free to add all your favourite vegetables including leeks, cucumber, parsnips, potatoes, and kale.

I hope you enjoy it as much as I do.

Chicken Soup

Ingredients

• 5 lbs. chicken whole

• 4 carrots peeled and sliced

• 4 stalks celery sliced

• 2-3 cloves garlic chopped or pressed

• 1 large onion chopped

• 1 bay leaf

•  1 tablespoon fresh grated ginger

• 1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)

• 1 tbsp. black pepper ground

• 1 tbsp. Italian seasoning or seasoning of your choice

• 8 cups chicken broth

• 2 cups warm water as needed

• 1 handful of parsley for garnish

• 2 tbsp. cold pressed virgin olive oil

Instructions

Clean chicken. Place in a big pan. Add broth and water until the chicken is covered by 2 inches. Then add the bay leaf, garlic, ginger, turmeric, salt and pepper.

Bring to the boil and then cook on medium-low until chicken is just about cooked through, about 1 hour. Remove chicken to a plate and allow to cool slightly, 15 to 20 minutes. During that time, add carrots, celery, and onion to the broth and cook for 20 minutes.

Cut meat off the chicken bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 5 minutes longer. Remove bay leaf before serving.