Kung-Flu-Fighting Chicken Soup

Ingredients

• 2 tablespoons coconut oil.
• sea salt and freshly ground black pepper, to season.
• 400 g chicken thigh, cut into chunks or 2 cups leftover Roast Chicken.
• 2 brown onions, roughly diced.
• 6 cloves garlic, minced.
• 3 carrots, roughly sliced.
• 3 celery sticks, roughly chopped.
• 2 teaspoons dried (or fresh) turmeric.
• 2 teaspoons dried (or fresh) ginger.
• 2 teaspoons dried (or fresh) thyme.
• 2 teaspoons dried (or fresh) rosemary.
• 2 tablespoons apple cider vinegar, optional.
• 2 l chicken stock.
• 2 bay leaves.
• 4 cups green leafy vegetables (kale, swiss chard, english spinach), de-stalked and roughly chopped.

Directions

1. In a large soup pot or casserole dish heat coconut oil. If using raw chicken, season with salt and pepper on both sides. Place chicken in pot and sear on all sides for 1-2 minutes. Transfer to a plate.

2. Add onion, garlic, carrots and celery, cooking for about 4-5 minutes until soft. Sprinkle herbs and spices over the top and cook for a further 2 minutes until fragrant.

3. Pour over apple cider vinegar and scrape off the browned bits from the bottom of the pot. Add the chicken stock, bay leaves and chicken pieces. Cover and cook for 20 minutes or until chicken is cooked through.

Note: if using leftover Spring Chicken then add it to the pot now to heat through. Before serving, stir greens through soup until wilted.

Note