Immune Loving Chicken Soup

With Farm Fresh Organics

GF, DF & Refined Sugar Free

RECIPE

Ingredients:

Serves 6

650g chicken breast (roughly 2 breasts)

2 tablespoons extra virgin olive oil

1 red onion, roughly chopped

1 shallot, finely chopped

4cm cube ginger, chopped

4cm cube turmeric, chopped

6-8 garlic cloves, minced

2 large carrots, finely sliced

2 celery stalks, finely sliced

2 corn cobs, shaved

500g kipfler potatoes, cubed

2 teaspoon dried oregano

2 tablespoons fresh rosemary

2 bay leafs

500ml Byron Bay Chicken Bone Broth

Sea salt & pepper

1 birds eye chilli, finely sliced

Parsley, to garnish

Method

Heat a large pot with olive oil over medium/hight heat. Season chicken breasts with salt and pepper and cook each side for 3-4 minutes. Set aside.

Using the same pot, sauté the onions, shallots, ginger and turmeric for 3 minutes. Add in garlic and stir for another minute. Next add carrots, celery, corn, potatoes, dried oregano, fresh rosemary and bay leafs. Stir well.

Pour in the chicken broth and an additional 500ml of filtered water. Add the chicken breasts to the soup, making sure the chicken is completely submerged. Bring to the boil over high heat for 5 minutes. Reduce heat to a simmer and cook uncovered for 30 minutes.

Remove chicken from the soup and place on a cutting board or large tray. Using two forks, shred the chicken. Place shredded chicken back to the soup and combine well. Adjust seasoning if desired.

Garnish with birds eye chilli and fresh parsley. Serve as is or with crunchy sourdough bread. Enjoy!