Organic Immune Loving Chicken Soup
Monday, July 10th, 2023 | Farm Fresh
What better way to stay healthy, boost immunity and keep warm this winter than with a delicious chicken soup made with the finest organic ingredients, and put together by the talented Longevity Nutritionist.
DF, GF & RSF
Serves 6
Our Organic Ingredients
- 650g chicken breast (roughly 2 breasts)
- 2 tablespoons extra virgin olive oil
- 1 red onion, roughly chopped
- 1 shallot, finely chopped
- 4cm cube ginger, chopped
- 4cm cube turmeric, chopped
- 6-8 garlic cloves, minced
- 2 large carrots, finely sliced
- 2 celery stalks, finely sliced
- 2 corn cobs, shaved
- 500g kipfler potatoes, cubed
- 2 teaspoon dried oregano
- 2 tablespoons fresh rosemary
- 2 bay leafs
- 500ml Byron Bay Chicken Bone Broth
- Sea salt & pepper
- 1 birds eye chilli, finely sliced
- Parsley, to garnish
The Method
- Heat a large pot with olive oil over medium/high heat. Season chicken breasts with salt and
pepper and cook each side for 3-4 minutes. Set aside. - Using the same pot, sauté the onions, shallots, ginger and turmeric for 3 minutes. Add in garlic
and stir for another minute. - Next add carrots, celery, corn, potatoes, dried oregano, fresh
rosemary and bay leaves. Stir well. - Pour in the chicken broth and an additional 500ml of filtered water. Add the chicken breasts to the
soup, making sure the chicken is completely submerged. Bring to the boil over high heat for 5
minutes. - Reduce heat to a simmer and cook uncovered for 30 minutes.
- Remove chicken from the soup and place on a cutting board or large tray. Using two forks, shred
the chicken. - Place shredded chicken back to the soup and combine well. Adjust seasoning if
desired. - Garnish with birds eye chilli and fresh parsley. Serve as is or with crunchy sourdough bread.