Prep Time: 20 mins Makes: 8 Servings
2 litres of chicken stock/bone broth (home made or organic store bought)
2 cups shredded chicken meat (if time poor can buy organic roast chicken)
¼ cup white wine
4 tablespoons apple cider vinegar
1 tablespoon coconut oil
1 ½ cups finely chopped celery
1 ½ cups finely chopped carrots
2 - 5 cloves garlic, minced (a garlic crusher works a treat)
1 tablespoon finely grated ginger
2 teaspoons turmeric (fresh or dried)
1 tablespoon chilli (fresh or dried)
1 cup (loosely packed) finely chopped parsley
½ cup (loosely packed) finely chopped fresh coriander
2 bay leaves
Generous seasoning of sea salt
* us organic ingredients where possible
1. Add the finely chopped celery, carrots and a splash of coconut oil to the bottom of a cooking pot on a medium heat. Let it simmer for 3-5 minutes or until the vegetables soften.
2. Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further and wine has cooked off.
3. Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.
NB: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.