This soup is a winner, chock full of health boosting herbs and spices and is so simple to make, using leftover chicken and super cheap vegetables, you can make up a huge batch and have it for leftovers in the freezer for those nights when you need an instant pick-me-up.

As I always recommend, don't skimp on the quality of the produce you are using in this soup. The health benefits of this dish are significantly boosted if you choose free range organic chicken, homemade bone broth and organic vegetables, as fresh as possible.

Ingredients:

Serves 4-6

Half a BBQ chicken, or 2 chicken breasts (poached) - meat shredded

6 cups of chicken stock

1 tbsp coconut oil or ghee

1 onion, diced

4 cloves of garlic, crushed

1 inch fresh ginger, finely grated

4 carrots, sliced

4 stalks of celery, sliced

1/2 head of savoy cabbage (or green cabbage)

2 medium zucchini - sliced

1 tbsp each of dried thyme, oregano and parsley

1 tbsp ground turmeric

1-2 tsp himalayan salt

Juice from one lemon

Method:

In a large pot, heat oil over medium heat. Add onion, garlic and ginger and cook for 5 minutes, until softened.

Add carrots, celery and cabbage to the pot, stir to coat with oil and cook for another 5 minutes.

Stir in the zucchini and the bone broth and raise the heat to high to bring to the boil, then once boiling, cover the pot and lower the heat to simmer for 20 minutes.

Add the dried herbs and turmeric, salt, lemon juice and cooked shredded chicken and simmer for another 20 minutes. The longer you leave it, the tastier it will be.

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