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Health & Harmony Blog

Healing Chicken Soup

Serves 6-8 adultsPaleo Chicken Soup Recipe 2

Paleo friendly


1 x large organic/free range chook

1 x large onion finely chopped

4 x cloves of garlic crushed

1 x ribizome of tumeric finely diced (optional)

1 x small chili (optional)

4 x carrots roughly chopped

½ x celery including leaves, roughly chopped

2 x bay leaves

500mls of vegetable or chicken stock (if you have a thermomix and make the vegetable stock concentrate I use 2 Tbls of this with water)

salt and pepper to taste

Please note you can use potatoes, sweet potato, zucchini, spinach, mushrooms etc anything goes in this soup


  1. To get off any impurities from the chicken I recommend initially setting up two large pots of boiling water. Both with aprox ¼ cup apple cider vinegar in each pot. The first pot you place the chicken in for 5 minutes before adding it to the second pot, where it will then boil for the next 90 minutes. Don’t forget to keep toping up the water in the chicken pot.
  2. While the chook is boiling away start cooking up your vegetables. I place aprox 3 TBS of coconut oil in a heavy based saucepan then fry off the garlic, onions, chili, and tumeric first. The order you fry up the vegetables in really doesn’t matter. I start with the ones that usually take longer to cook first.
  3. Add the 500mls of stock to the vegetable mix and keep slowly cooking the soup vegetables. At this stage add salt and pepper and your bay leaves.
  4. At the 90 minute stage remove the chook from the broth and shred the chicken. Keeping the bones and fat to make a bone broth.
  5. Add approximately a litre of the broth to the vegetable pot and keep the pot simmering
  6. Place about half the shredded chicken into the vegetable soup mix and keep the rest for another meal. I love making rice paper rolls from ours or a chicken vermicelli salad.
  7. Leave the soup to cook until all the vegetables are soft or to your liking. Then season and serve.
  8. The next steps are to continue to a bone broth. Place the left over chicken broth in a slow cooker with the chicken carcass, an onion, clove of garlic and some carrot. At this point you can add any vegetables you would like to flavour the broth. I also like to add a couple of wings or drumsticks to help build flavour
  9. Fill the slow cooker with filtered water and a splash or apple cider vinegar and hymilian salt.
  10. Cook on low for 36 hours making sure to keep topping up the water as you go.
  11. Strain and reserve the liquid

Consume within 3 days otherwise freeze.

Personally I freeze it into individual portions so I can just enjoy a cup once a day.

This will make the equivalent size of your slow cooker in liquid.

It is best to use organic where possible.

Image: https://livingwellmom.com/healing-paleo-chicken-soup/

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Comments 1

Guest - Nicola Fleming on Thursday, 03 November 2016 03:13

Sounds delicious! I'll have to try it.

Sounds delicious! I'll have to try it.
Wednesday, 01 December 2021

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