This Chicken Soup is just water the doctor ordered as the days are getting cooler. Packed full of nutrients with immune boosting power.



2 tablespoons of coconut oil

1 onion, finely chopped

3 carrots, roughly chopped

3 celery sticks, roughly chopped

3 garlic cloves, crushed or finely chopped

1 zucchini, roughly chopped

3 potatoes, chopped into 2cm sized pieces

3 cups (approx) chicken stock – enough to cover

1 thumb sized piece of ginger, finely chopped

2 teaspoons of turmeric

8 chicken thighs with bones

5 fresh sprigs of fresh thyme

4 fresh sprigs of rosemary

6 fresh sage leaves

1 bay leaf

1 handful of roughly chopped continental parsley



In a large soup pot, or casserole dish, heat coconut oil on medium heat, add onion, cook until golden or see through.

Add garlic, turmeric and ginger, cook for 2-3 minutes.

Add zucchini, celery and carrots, cook for 3-4 minutes.

Add chicken stock, approximately 3 cups, just enough to cover all ingredients, then add potato, thyme, rosemary, sage and bay leaf.

Leave to cook for approximately 30 minutes, until chicken is cooked through.

Remove chicken from pot, and cut off chicken from bone, before adding back into soup mixture.

Serve with a sprig of parsley on top