Quick And Delicious
A Simple 'Good for the Soul' Chicken Soup
April 9, 2020

This simple, yet deliciously nourishing soup for the soul came from necessity.  One of our children had gastro recently and after some googling they decided poached chicken was just what they needed for a sensitive tummy (& because what does Mum know? Wink)!   I’d taken chicken out already and rather than make something separately for her on a 30 degree day we all slurped up this incredibly simple and deliciously nourishing soup!  It really is food for the (body &) soul.  Enjoy.

'Good for the Soul' Chicken Soup
Preparation:  10 minutes

Cooking time:  approx. 45 minutes – 1 hour

Serves:  6


  • 2 tbsp coconut oil, ghee or good-quality animal fat
  • 2 med. sized brown onions, roughly chopped
  • 6 garlic cloves, finely chopped
  • 1 large carrot or 2 medium carrots, chopped
  • 1 celery stalk, chopped
  • 1/4 cup roughly chopped coriander root (optional)
  • handful of fresh thyme sprigs
  • 6 cups or 1.5 litres water or chicken bone stock (or if using a whole chicken, enough to just cover the chicken)
  • 1 tsp apple cider vinegar if using drumsticks or chicken on the bone
  • 1/2 lemon, chopped in half again
  • 1 large Tbsp finely grated ginger
  • 1/2 zucchini, cut into 1cm sized quarters
  • 1 whole organic chicken or 6 – 8 drumsticks or 2 chicken marylands
  • 1 cup roughly chopped dark leafy greens e.g. kale, silverbeeet or english spinach (unchopped)
  • 1 cup of cruciferous vegetables e.g. cauliflower, broccoli and / or cabbage &/or green beans
  • sea salt and freshly ground black pepper
  • 1 handful of flat-leaf parsley leaves, finely chopped


  1. Melt the oil or fat in a large pot over medium heat.  Add the onion, garlic, carrot, celery & ginger.  Cook, stirring occasionally, for approx. 5 minutes or until the vegetables are just softened and browned.
  2. Season chicken and add to the pot.  Lightly cook on each side for approximately 5 minutes total.
  3. Add the water or broth, apple cider vinegar, lemon & salt and pepper.  If cooking a whole chicken, make sure it’s just covered with enough water.  Bring to the boil, then reduce to low and simmer gently for 45 – 60 minutes i.e. a whole chicken will need longer e.g. 1 hour and drumsticks will need less e.g. 40 – 45 mins.
  4. Add the zucchini and cup of cruciferous vegetables after about 30 minutes of cooking, (if you prefer well cooked, if you prefer them a bit ‘crunchy’ add them at the end of the cooking).
  5. At the end of the cooking time, check the chicken is cooked first.
  6. Once cooked remove chicken from the pot and shred off the chicken into bite sized pieces or strips. Leaving the bones or carcass. Put aside or freeze to use later in another stock.  Recipe here
  7. Return approximately 3 cups of chicken to the soup, (any leftovers can be used in other meals or frozen for another time).
  8. Add the cup of leafy greens and cruciferous vegetables if not already added.  Gently cook for another 2 or 3 minutes, until just cooked through.
  9. Season the soup with salt and pepper if needed.  Serve.
  10. Sprinkle with chopped parsley to serve.  Enjoy.


  • Rice noodles can be added if preferred.  Simply prepare them while cooking the soup and add to the soup at the end of cooking.
  • Make this recipe your own and add whichever vegetables your family enjoys.


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