2 serves


4 cups home-made chicken bone broth

(see our recipe for chicken bone broth)

1 cup (left over) pre-cooked chicken pieces

1 tbsp tamari sauce

1 tbsp olive oil (EVOO)

½ brown onion, chopped

2 celery stalks, chopped

1 small carrot, chopped

1 crushed garlic clove

1 tsp turmeric powder

1 small sprig of thyme

½ tsp dried oregano

1 sweet corn cob, kernels removed

Salt and pepper to taste


1 small sprig of fresh parsley

This is always a family favourite and very nourishing in cooler weather. Studies show that chicken soup can decrease duration and intensity of colds & flus and help your body recover from illness.

 I always make a large batch of chicken bone broth as my base and freeze it in portion sizes. 



Heat oil in pot and add chopped onion. Sauté the onions until clear and add carrots, celery and sweet corn. Cook for 5 minutes on medium heat and add stock with thyme and oregano. Add tamari, salt and pepper and simmer for 10 more minutes. Add crushed garlic, cooked chicken pieces at end of cooking time and garnish with parsley when serving.