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The Best Chicken Soup (GF)

Updated: Oct 27, 2022

I adapted this recipe to be gluten free. The original recipe called for couscous. Although I do love couscous I wanted a soup with heaps more veggies so it was extra nutrient dense in times of need. This soup base is easy. It only takes about 30 minutes to make and the GREEN or softer veggies you add in at the end is really up to you. For this one I added heaps of broccoli and peas but you can just as easily add spinach leaves, cauliflower, shavings of zucchini even slices of capsicums, there's no rules, just fresh. The more veggies the merrier. It is simple, tasty and nourishing.

The fresh turmeric, ginger and garlic make this soup. This combination is amazing. Anti inflammatory, immune enhancing, antioxidant and then some. All these powerhouse plant medicines help the microbial gut environment thrive in more ways than one. When it comes to recipes make it first, then next time have a play around. If you have more carrots, or want more garlic or ginger go for gold, add in some chilli if so inclined. Remember with herbs, fresh is always best, but do what you can with what you have.


1 tablespoon avocado oil or olive oil

6 cloves of garlic, minced

1 yellow onion, diced

2 large carrots, thinly sliced

2 celery stalks, roughly chopped

1 tablespoon fresh grated ginger

1 tablespoon fresh grated turmeric (or 1 teaspoon ground turmeric)

6 cups chicken stock

1 pound boneless skinless chicken breast or thighs

1 teaspoon freshly chopped rosemary

1 teaspoon freshly chopped thyme, stems removed

Salt & Pepper to taste.

2/3 cup frozen peas and other greens to add in at the end (optional, but recommended),


  1. Place a large pot over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.

  2. Next add in grated ginger and grated turmeric. Saute for 30 seconds to let the spices cook a bit, then add in chicken stock chicken breast, rosemary, thyme, salt and pepper.

  3. Bring soup to a simmer. You’ll want the chicken to be covered by the broth so make sure you stir them down to the bottom.

  4. Reduce heat to medium low and simmer uncovered for 20-25 minutes or until chicken is fully cooked

Once chicken is cooked, remove with a slotted spoon and transfer to a cutting board to shred with two forks. Add chicken back to pot then stir in frozen peas and any green or soft veggies of choice. If you find that you don't have enough broth, feel free to add in another cup. Sometimes it is more stew like and you can add a dollop of natural yoghurt once you dish up. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy

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