Rachael Finch

Flu fighter

I’m currently nursing a sick husband and mother in-law with the flu. Violet and I have managed to avoid the nasties so I thought I’d make a big pot of my favourite winter chicken soup. I think this is one of the best ways to cook chicken soup as a remedy for cold and flu symptoms because it contains the whole chicken, carcass and all, and creates a beautiful bone broth. Bone broth has a long list of healing goodness including being rich in protein, fighting inflammation and is also great for the hair, skin, nails and joints due to the collagen content. Read more about bone broth here.

This is my homestyle chicken soup recipe.

Serves 4
1 whole uncooked organic chicken
2 carrots, diced
2 celery sticks, diced
1 medium onion, dices
3 cloves garlic, crushed
Filtered or clean water
1 tbls olive oil

1. In an extra large pot, add olive oil and gently cook vegetables with garlic over medium heat until translucent.
2. Add chicken and cover with water, leaving about an inch until the lid.
3.  Cook for 2-4hours depending on how long you can wait. (The longer you cook it the lower the heat. I cooked mine for 4hours and kept it on low.)
4. Season with salt and pepper before serving. Break away pieces of chicken to serve.

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