One of the important ingredients with this recipe is the use of bones (as opposed to making the soup with just the flesh). The bones contain wonderful marrow which is excellent for strengthening our immune systems, and by gently cooking the bones for several hours or more you extract that marrow out into the soup.

Herbs and spices can be adjusted according to taste, and if preferred you can strain before serving and sip as a broth.

Ingredients

• 2 Chicken legs

• 1 large onion (more if you like), chopped roughly

• ½ bunch celery with tops, sliced

• 4 bulbs fresh garlic (more if you like), chopped roughly

• 1 square cm. fresh ginger, chopped roughly

• 1 sheet of seaweed (optional)

• 1 bunch fresh herbs – sage, coriander, basil, thyme, dill etc.

• 1 tablespoon turmeric

• Sweet potato, parsnip, turnip or pumpkin, chopped roughly

• 1.5L water

Method

• Place water in a large saucepan.

• Add chicken, onion, celery, garlic, ginger, seaweed and herbs.

• Bring to the boil.

• Reduce heat and simmer, with lid on, for at least two hours, topping up water if required.

• When the meat begins to fall from the bones add the turmeric and root vegetable.

• Simmer until vegetables are tender.

• Serve warm.

·         For added fiber and minerals, pour soup over some cooked brown rice before serving.

·         For added immune benefits finely chop some fresh garlic and add to the meal as it is served.

·         Organic chicken and root vegetables are the preferred choice for this immune building soup.