Chicken Soup

Chicken Soup is the famous elixir of all ills – rich in nutrients including immune boosting lysine. It can be easily made – I like to make it after I have roasted a chicken – using the bones to make a stock and the left over chicken flesh from the roast helps make it a protein rich meal.


  • 1 organic / free-range chicken (already roasted and a meal enjoyed)
  • 1 tablespoon apple cider vinegar
  • 1 leek
  • 1 onion
  • 2-3 carrots
  • 1 tsp of sea salt (e.g. Celtic sea salt)
  • Parsley – bunch
  • Pinch of dulse flakes


  1. After roasting a chicken and enjoying that meal – allow to cool – then strip the chicken bones of all meat and reserve in a container.
  2. Put stripped chicken carcass into a stock pot covering with water and adding a tablespoon of apple cider vinegar (it helps get the goodness out of the bones). Place on the stove on a medium – high heat to bring to boil, once boiling reduce to a simmer, cover and leave to simmer for 1.5 to 2.5 hours.
  3. Once time has passed strain the water – throwing the bones and keeping the water (now chicken stock).
  4. In the now empty stock pot, put a little olive oil and then add the leek, onion allowing to soften, ensure it does not brown/burn and stays moist by adding a ladle or two of chicken stock.
  5. Meantime chop and add the carrots (could also add a chopped potato too which thickens the soup).
  6. Add the rest of the chicken stock and cover leaving to simmer for 30 minutes.
  7. Add the chicken flesh then leave to simmer for 30-45 minutes.
  8. Add the parsley at the end to boost the mineral density.
  9. Add a cup more of water if a less thick soup is desired.


  • You could add beans such as a soup mix or chickpeas etc. to boost the protein. If using from dry, soak overnight, rinse well and then add the beans to the soup to cook for 45-60 minutes.
  • You could also add pearl barley, also soak overnight and rinse before adding.
  • For a complete meal, ½ cup of cooked quinoa goes well at the end.
  • You can also add ginger, chilli dependent on taste.