There’s nothing more soul soothing than a big batch of warm and comforting homemade chicken soup. Made by slowly simmering a whole chicken, this soup is rich in vitamins and minerals that strengthen the immune system, so make it your go-to for fighting colds and flu.


  • 1 whole organic chicken

  • 1 stalk celery, roughly chopped

  • 1 leek, washed and roughly chopped inc. dark green part

  • 1 carrot, roughly chopped

  • 1 onion, quartered

  • 1 bay leaf

  • 5 sprigs fresh thyme

  • ½ tsp freshly cracked black pepper

  • 2 tsp sea salt

  • To serve 

  • 1 bunch kale, leaves stripped off stems, torn into bite-sized pieces

  • 2 carrots, diced

  • 1 zucchini diced

  • 1 400g tin cannellini beans

  • Juice of 1 lemon

  • Sea salt and freshly ground black pepper, to taste


  • 1.

    Combine chicken, celery, leek, roughly chopped carrot, onion, bay leaf, thyme, salt and pepper in a large soup pot and cover with filtered water (approx. 5 litres)

  • 2.

    Bring soup to a boil over high heat, then lower the heat, cover and simmer for 2 hours

  • 3.

    Take the chicken out onto a plate and pull the meat off the chicken and roughly dice it (you can reserve some of the meat for another use if you don’t want to add it all back to the soup)

  • 4.

    Strain the stock into a clean soup pot and discard the cooked vegetables

  • 5.

    Add chicken, diced carrots and diced zucchini to the soup then simmer for 10 minutes

  • 6.

    Add cannellini beans and kale and simmer for another 10 minutes

  • 7.

    Add lemon juice and season with salt and pepper, to taste

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