Chicken and Vegetable Soup

Chicken soup for the soul….. Traditionally used to heal any ailments and we can understand why. Based on a short cooked stock, gelatinous meat and fibre filled veggies. This soup is not only repairing for the gut lining but also delicious and satisfying. Keep a batch in the freeze for time of need or enjoy for lunches and dinners any day of the week

  • homemade chicken stock (around 1L)
  • chopped chicken meat from stock
  • 2 tablespoons ghee
  • 1/2 red onion thinly sliced
  • 1/2 leek thinly sliced
  • 8 cups mixed vegetables cubed (i have used pumpkin, cauli, zucchini, carrot, broccoli & spinach)
  • handful fresh herbs (I use parsley & coriander)
  • salt and pepper to taste

Heat ghee in a large saucepan

Add onion and leek and cook until tender

Add remaining vegetables (keep soft veggies eg spinach until half way through cooking)

Add chicken stock and salt and bring to boil

Reduce heat and cook for 1/2 hour or until veggies are tender, use a stick blender and give a few pulses to slightly blend for a thicker soup

Add herbs and chopped chicken pieces

Cover and allow to heat through, check for seasoning

Serve in large bowls with a dollop of homemade sourcream and a spoon of sauerkraut on top