WORLD FAMOUS Super-Power Chicken Soup
Prep time
Cook time
Total time
This recipe is AIP elimination-friendly
Recipe type: The Main Event
Serves: 6
For your base stock:
  • 1 x whole happy chicken (mine was 1.3 kilos)
  • 2 x large onions, roughly chopped
  • 1 x large carrot, roughly chopped
  • 1 x large stick of celery, roughly chopped
  • roughly chopped stalks of one bunch of flat-leaf parsley
  • 1 x teaspoon fresh thyme leaves
  • 1 x tablespoon apple cider vinegar
  • Salt
  • a small handful of wakame, or other sea vegetables (optional*)
For your soup:
  • 2 x litres of chicken stock
  • 2 x cups chicken meat, shredded
  • 2 x stalks celery, finely diced
  • 1 x large carrot, finely diced
  • 1 x leek, halved and finely sliced
  • 4 x cloves garlic, minced
  • 2 x teaspoons ginger, finely grated
  • 1 x teaspoon fresh turmeric, finely grated
  • 1 x bunch flat-leaf parsley leaves, finely chopped (Use the tops of the stalks you put in the stock)
  • ½ x bunch coriander (cilantro for you Americans!), finely chopped
  • 1 x tablespoon coconut oil or lard
  • a generous seasoning of sea salt
For your base stock:
  1. Pop your chicken in a large stockpot, with the veggies, herbs, vinegar and sea vegetables. Season and cover with cold filtered water.
  2. Bring to the boil and then immediately reduce the heat to a strong simmer. Cook for 90 minutes. When the meat starts to separate easily from the bone, your chicken is cooked.
  3. Remove the vegetables and discard. Carefully remove the bird from the stock and set aside. Strain the stock.
  4. Once cool enough to handle, remove the chicken meat from the bones. You'll need a generous couple of cups for the soup. Any leftover shredded chicken can be popped straight into the fridge. Keep for further bone broth.
  5. You'll need a couple of litres of stock for the soup. Any leftover can be popped straight in the fridge or freezer for other cooking.
For your soup:
  1. Heat your fat in the bottom of a largish pot. Add the garlic, turmeric and ginger and sweat for a minute or two.
  2. Add your finely diced celery, carrot, leek and cook for 3-5 minutes until the vegetables have softened.
  3. Pour in your stock and add the chicken meat. Bring to a gentle simmer and cook for about 10 minutes. Your vegetables should still have a little crunch, but be cooked through.
  4. Simmer for another minute or two. Season generously with sea salt. Taste for seasoning.
  5. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.
* Wakame is my favourite seaweed. It is naturally high in iodine. I add it to soups, stocks and braises.
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