Winter chicken soup recipe

While we admit, this winter hasn’t been particularly cold, catch any train in Sydney and you’ll be met with a symphony of sniffles… a cacophony of coughs, if you will. So to avoid the disaster of a train-born flu, we asked holistic nutritionist and naturopath, Erika Morvay from Fusion Health for her best winter wellness recipe. According to Erika, there are natural ways to strengthen the immune system before the nasty winter bugs hit and it all starts in the kitchen. Luckily, she has deemed us worthy of sharing what she calls, “my mum’s ultimate chicken soup for the soul!”

The Best Winter Chicken Soup Ever
(Serves 3-4)

You’ll need:

1 small to medium free-range or pasture-raised chicken, whole
2-3 carrots, roughly chopped
Celery sticks, roughly chopped, plus the green tips
1 large onion, diced
4-5 garlic cloves, crushed
1 tbsp of peppercorns, whole
2 bay leaves
1 tbsp of apple cider vinegar
Sea salt, to taste

1. Using the whole chicken, including skin and bones, place all ingredients together in a medium to large pan.
2. Cover with two cups of water and let it cook on low heat for 2-3 hours. Top up with water, if necessary.
3. Once cooked add salt to taste and strain the bones before eating. You can also eat this soup without straining it, just be careful to remove all bones.


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