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Chicken Soup

Updated: Apr 6, 2023


  • 2kg Chicken carcasses/feet/neck/drumstick/wings

  • Filtered water

  • 1 tablespoon sea salt/pink lake salt

  • 2 brown onion diced

  • 1 head of garlic sliced

  • 3cm piece of ginger sliced and removed after cooking

  • 2cm piece of turmeric sliced and removed after cooking

  • 3 stalks of lemongrass, bruised and removed after cooking

  • 4 large English spinach leaves, fibrous part removed, sliced

  • 1 head broccoli, stalks removed

  • 1 head cauliflower, stalks removed

  • 400g pumpkin, chopped

  • 200g shiitake or oyster mushrooms, sliced


  • Place chicken pieces in a stock pot and cover with water an inch above the carcass

  • Add salt, onion, garlic, lemongrass, ginger and turmeric

  • Bring to the boil, skim the scum off the top and then turn the heat down to a low simmer for 90 -120 minutes or until the meat is falling off the bones.

  • Remove the carcass and remove ginger, turmeric and lemongrass

  • If you have used drumstick and wings, pull the meat off the bones, shred and add back to soup

  • Add spinach, broccoli, cauliflower, pumpkin and mushrooms

  • Simmer for 10-20 minutes or until vegetables are soft

  • Serve with a scoop of duck fat (or any animal fats).

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