It is important to use a whole chicken, bones, skin and all when cooking this broth. Chicken soup contains Vitamin A & C, Magnesium, Phosphorous, Gelatin and antioxidants, which are known to build a strong immune system and fight off viruses. Chicken contains an amino acid called cysteine that is released when the soup is made. This amino acid thins mucus in the lungs aiding in the healing process. It also has a mild anti-inflammatory effect that can help relax your muscles and soothe the discomforts of cold symptoms.
1 x whole chicken
2 x medium onions or a bunch of leeks
3 or 4 x medium sweet potatoes
3 x parsnips (white carrots) can be replaced with turnips
2 x turnips
4 x medium carrots
4 x celery stacks – full length
Bunch of fresh parsley
2 x cloves of garlic (optional)
Salt & Pepper to taste
Peel and dice or grate all the vegetables.
Cook the whole chicken and all the vegetables and seasoning together until soft.
When cooked remove the chicken bones and skins if preferred and cut the chicken finer.
Place the diced cooked chicken back into the soup.
You can blend the cooked vegetables if preferred or enjoy as is. The broth can be frozen and heated as required.