Chicken Soup

 Serves 4


  • 1kg chicken thighs
  • 1 Tbsp. each of butter and coconut oil (omit butter for dairy-free)
  • 2 cups bone broth or good quality chicken stock
  • 3 cups filtered water
  • ½ cup onion, chopped
  • 1 tsp. fresh ginger, grated
  • 1 Tbsp. freshly grated turmeric
  • 2 large carrots (peeled if not organic), chopped
  • 2 celery stalks, chopped
  • 2-5 garlic cloves minced (depending on how garlicky you like it!)
  • 1 tsp. organic ground turmeric
  • 1 tsp. fish sauce
  • ½ Tbsp. basil
  • ½ Tbsp. parsley
  • 3 Tbsp. coconut aminos
  • Pink salt to taste
  • Black pepper to taste
  • OPTIONAL cream to stir in as you serve and herbs to garnish


  1. Brown chicken in a frying pan with butter and coconut oil.
  2. Prepare vegetables while chicken is cooking.
  3. Transfer chicken and vegetables to slow cooker or large soup pot on the stovetop.
  4. Add bone broth or stock, water and the rest of the ingredients.
  5. Cover and cook on high for 4 hours or low 5-8 hours.
  6. Serve with cream/coconut cream stirred in (optional but delicous!). You can garnish with fresh herbs (like parsley) if you like.