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Get Well Soup

We are in cold and flu season, to protect myself and my family from becoming it’s next victim, we’re drinking my get well soup weekly for an immune system boost. The holidays are right around the corner and I need to keep up with the demands of the business and also have a stress and bug/virus free family time. So, being ill is not an option.


3-5 raw chicken back (spine) or 4 chicken leg & thighs or 1 medium whole chicken (optional: cut away and dice some of the meat from the chicken and set aside for later),1 bunch of thyme, ½ bunch of coriander, 1 bunch of spring onion (sliced), 1 medium onion (diced), 2 bay leaves, 1/4’’-1/2 ‘’ fresh ginger root (sliced), 3 garlic cloves (grated), zest of ½ lemon, ¼ tsp turmeric, 2 juniper berries, 1-2 tsp fehmalee’s kitchen base seasoning, 1 tsp fehmalee’s kitchen flavour enhancer, 2 large carrots (uniform chunky dices), 1 celery sticky (uniform chunky dices), 1 small pumpkin or squash (uniform chunky dices), 1 large potato (uniform chunky dices), 2-3 litre of water, 1 chicken stock cube (optional and very salty).


In a large stock pot under medium high heat, add the water, ½ bunch of thyme, coriander, ½ bunch of spring onion, onion, 1 bay leaf, ginger, 2 garlic cloves grated, lemon zest, turmeric, juniper berries and chicken. Bring to the boil then turn down heat to medium low and simmer for 2 1/2 hours or until the meat is just falling off the bone. Strain the entire contents of the pot through a colander into a large bowl or stock pot and discard the solids. Return the stock to pot and season with the base seasoning (taste to see if it needs more base seasoning or if you would like to use the stock cube), add the remaining thyme, spring onions, bay leaf, grated garlic, carrots, celery, pumpkin or squash, potato, flavour enhancer, cuts from chicken and water if needed. Simmer under medium heat for 30-50 minutes or until veggies are just soft and meat is cooked through. Then serve.


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