Immunity-Boosting Chicken & Veggie Soup

Information

Prep: 15 mins | Cook time: 40 mins | Serves: 4–6 | GF

Ingredients list

• 4 chicken drumsticks
• 1 brown onion, chopped
• 3 garlic cloves, minced Thumb-sized piece of fresh ginger, sliced
• 2 carrots, chopped
• 1 zucchini, chopped (optional)
• 1 small head of broccoli, chopped
• ½ cup cauliflower, chopped
• 1 cup pumpkin, chopped
• ¼ head cabbage, shredded
• 3 cups baby spinach
• 1 handful fresh parsley (unchopped)
• Juice of ½ lemon
• 6–8 cups salt-reduced chicken stock
• 1 bay leaf
• 1 tsp turmeric or 1 tsp miso paste (choose one)
• A dash of apple cider vinegar (approx. 1 capful)
• Salt and pepper, to taste
• Chilli flakes or 1 whole fresh chilli (optional – remove before serving)
• Olive oil, for sautéing

Method

• In a large saucepan, heat a generous drizzle of olive oil over medium heat.
• Sauté the chopped onion until soft and fragrant.
• Add garlic, carrots, and sliced ginger, stirring to combine.
• Toss in the chicken drumsticks, turmeric (or miso), salt, pepper, bay leaf, and whole chilli (if using). Cook for a few minutes, letting the chicken brown slightly.
• Add your chopped veggies: zucchini (if using), broccoli, pumpkin, cauliflower, and cabbage.
• Pour in the chicken stock, lemon juice, and apple cider vinegar. Stir to combine and bring to a gentle boil.
• Cover and simmer for around 30 minutes, or until the chicken is tender and the veggies are soft.
• Remove the drumsticks from the pot. Strip the meat from the bones and discard the bones.
• Add spinach and parsley to the soup, stirring until wilted. Return the shredded chicken to the pot.
• Remove the bay leaf and whole chilli before serving.

To Serve

Enjoy hot with a squeeze of extra lemon and crusty bread on the side.

Notes : This soup is packed with immune-boosting goodness. A splash of apple cider vinegar helps draw nutrients from the chicken bones.