So today I’m blogging about something entirely different to my normal posts. I couldn’t help but share this yummy recipe with you and thought the step by step cooking instructions (with photos) might encourage at least one person to make this healthy meal. It’s not hard, just a little time consuming.

Don’t worry you will also be entertained along the way..

So for starters You need to shop for all the ingredients.

1-2 whole chickens (Depending on how many you are serving, or how much protein you want)
4 Onions peeled and chopped
8 cloves of Garlic peeled and chopped
Added vegetables of choice chopped (I used carrots, potato, cabbage and chilli)
Distilled vinegar for washing vegetables (preference)
1-2 Chicken stock cube (preference)
Salt and pepper
Water

I bought a whole (free range) chicken a few days back, and here it is defrosting in the water.

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I would choose free range and organic chicken any time over the ‘regular’ chicken if the option is there, as it’s nice to know we are not eating a traumatised chicken pumped with steroids and hormones which are far from healthy for us. Bit too much information? sorry..

I also chose carrots, cabbage, onion, garlic and potatoes for my veggies, and 3 small chillies as I enjoy a bit of spice (sorry I had red peppers in the photo instead of the small chillies), but you can choose any veggies you like and change it up each time you make this. This is too yummy to make just once!

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So to start chop the onion and garlic and add to a couple of tablespoons of olive oil. I always find it hard to chop onions at it brings me to tears.

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But nothing worth doing is ever easy right!?

Then immediately chop the chicken to separate the breast, leg, thigh and wing, cover these pieces in salt and pepper and add to the oil with the garlic and onion and let them cook in the oil for just 5 minutes.

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I’ve not bought a whole chicken in a while and was not used to the inside of the chicken being neatly packaged in a plastic bag (I almost added the plastic to the soup! Oops), but it was a nice surprise as pulling apart the chicken is my least favorite part! So I discard these neatly wrapped parts as I personally don’t want them in my soup.

I’ll let this guard throw them away for me.. Not cooking alone hehe 😉

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Glass is always a good option for a chopping board as it doesn’t create cracks while chopping like wood does, which bacteria can hang around inside if it’s not cleaned super well.

When the 5 minutes is up cover the chicken, onions and garlic with water until the top of the chicken is just covered.

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Bring it to the boil then cover the pot and let it simmer for 2 hours.

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Now while waiting what better to do than eat chocolate? Especially since the onions made me so sad :(

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Happy! :) :) :)

After an hour or so start chopping the veg to make sure they are ready to go at the right time.

I use distilled white vinegar to wash the veggies as well as water as it really gets rid of all the dirt and helps remove pesticides too if your veg are not organic.

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Then back to waiting…

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And i’m back!

While I was gone I’ve learned that putting a couple of bay leaves around your home, (especially in the kitchen) will keep cockroaches away as they despise the smell! Pretty awesome natural and easy tip I thought i’d share with you. Sorry to talk about cockroaches while cooking soup, but I really found this tip helpful. Anyway, you’ve come way too far to stop now! Hehe..

And now back to the recipe..

After the 2 hours is up, remove the chicken from the pot and remove the meat from the bones. DO NOT THROW AWAY THE BONES! HEAR ME? :)

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Then remove some of the fat swimming around the top of the soup with a spoon as the skin lets out a lot of fat which is probably too much for a ‘healthy’ soup, but you can leave a little for taste.

Then put the meat and the bones back into the soup. The bones are still adding to the flavor of the broth which is why I very politely mentioned not to throw them away. I actually only use the larger bones at this stage as I don’t want to risk having anyone choke on the small ones if ever i missed pulling them out of the soup before serving.

Add the veggies.

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Cover and simmer for a further 1 hour.

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Did you know bone broth is rich in minerals that support the immune system and contains healing compounds like collagen (I better have nicer skin after this!!!), glutamine, glycine and proline. The collagen in bone broth as well as helping the skin, heals your gut lining and reduces intestinal inflammation. So it’s good for your digestion and helps joint pain too. Woohoo! Nice to have more reasons to make this soup right!?

Half way through the last hour of cooking, please taste the broth and if it lacks flavor, you may want to add 1-2 chicken broth cubes (please one at a time so you don’t overdo it), and/or add more salt. The trick is, the longer the bones cook in the broth, the better it will taste.

Once the cooking time is up turn off the stove and let the soup sit for 10 minutes, then it’s ready to serve. Please do your best to remove the bones before serving.

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You are now eating the yummiest chicken soup ever (just my opinion chicken soup chefs!), congratulations :) And it tastes even better the next day.

Remember.. If you keep good food in your fridge, you will eat good food..

..And then go on a dessert hunt after haha! Story of my life :)

Enjoy!