This gut-healing chicken soup is brimming with nature's bounty. The base is made from gut-healing bone broth and packed full of nutrient-packed vegetables.

Serves: 4 large portions

Why it is good for you:

Bone broths are extraordinarily rich in protein and minerals. Glycine supports digestion and the body's natural detoxification process; and proline, especially when paired with vitamin C, supports good skin health.

Bone broths are also rich in gelatin, which is great for healthy skin and joint health. Gelatin also supports digestive health.

Ever wondered why chicken soup is good for a cold? Chicken broth inhibits neutrophil migration and helps lessen the side effects of colds, flus and upper respiratory infections.

 ### Ingredients

(use organic ingredients where possible)

CHICKEN BROTH

• 1 whole, organic chicken
• 3½ quarts (3¼ L) filtered water, enough to cover chicken
• apple cider vinegar
• 1 carrot, roughly chopped
• 2 stalks celery, roughly chopped
• 1 onion, roughly chopped
• 1 tbsp sea salt
• 2 tsp turmeric powder

Directions

1. Place chicken, enough water to cover chicken and apple cider vinegar in a large pot and bring to a boil.
2. Add garlic, carrot, celery, onion, turmeric and sea salt.
3. Gently simmer in the pot for 2 hours. Keep topping up water to prevent over-evaporation.
4. Strain liquid and shred chicken off the bones to use in a chicken soup, or store cooled broth in airtight containers in the fridge.

FOR SLOW COOKER

1. Add all ingredients to the crock pot or slow cooker and cover with filtered water.
2. Cook on low setting for 6-10 hours.
3. Strain liquid and shred chicken off the bones to use in a chicken soup, or store cooled broth in airtight containers in the fridge. 

CHICKEN SOUP

• 3½ quarts (3¼ L) chicken broth (see above)
• Shredded chicken (from broth above)
• 2 cups broccoli, chopped
• 2 cups celery, diced
• 2 cups mushrooms, chopped
• 2 cups carrot, diced
• 1 apple, diced

Directions

1. In a large pot over medium heat, add chicken broth liquid.
2. Add in all vegetables and chicken.
3. Cover and gently simmer for 7 minutes.
4. Serve in soup bowls.

Notes*

If you are going to be consuming the soup within 4 or so days, you can just place it in an air tight container in the fridge. For longer storage, the soup can be portioned and stored in an airtight container in the fridge until you want to consume. Defrost and reheat as necessary.

Optional*

• For maximum nutrition, return the bones and strained liquid to the crock pot, slow cooker or pot for further cooking. 
• If using a slow cooker, set on low and cook until the slow cooker turns off. If cooking in a pot, simmer with the lid on for a further 1 hour.​