Chicken Soup for the Soul

Chicken Soup for the Soul

There’s nothing quite like homemade chicken soup. It really is nourishment for the soul and tastes like Love in a bowl.


Ideally, you’d make bone broth in advance to use as the stock for this soup, otherwise you can buy good quality stocks and bone broths from most health food stores – Although they can be pretty pricey. 


If you’re unsure how to make bone broth, check out my  Beautifying Bone Broth recipe here. It’s super easy, affordable and unbelievably nourishing for the body.


We have 2 key ingredients to thank for the healing powers of this soul soup:

Turmeric &  Bone Broth

And together, they are a match made in culinary heaven.


If you have any kind of digestive issues, this recipe will absolutely love your guts. 
The inflammatory properties of the turmeric, combined with the collagen and elastin from the bone broth (oh, and let’s not forget the veggies, free range chicken, garlic, herbs all that good stuff…) make this meal the epitome of the Hippocrates quote “let food by thy medicine.”


1 litre of my Beautifying Bone Broth or good quality store brought stock

2 free range chicken breasts

4 cloves garlic, finely chopped 

1 leek, finely sliced

4 stalks celery, finely sliced

3 carrots, cut into chunks

2 zucchini (I like to spiralise mine to make zoodles)

2 handfuls flat leaf parsley

2 bay leaves

Sea salt and pepper

2 teaspoons ground turmeric 

Plus any other veggies you have in the fridge which need using up eg. Pumpkin, spinach, kale, broccoli, eggplant

In a large pot, fry off garlic, celery and leek in olive oil on a low heat until translucent.

Add stock, bay leaves and chicken breasts and bring to the boil. 

Poach the chicken for about 15 minutes, when juices run clear. Remove from liquid, set aside and cool. 

Throw the rest of the the veggies into the stock and simmer for 10 minutes until cooked.

While the soup’s doing it’s thing, shred the chicken and set aside.

Once the veggies are done, throw the chicken back into the pot along with the turmeric, season with plenty of salt and pepper to taste and toss in the parsley right before serving.

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