Light, nutritious chicken soup. Perfect for when you are down and out with a cold or the flu.

Secret Tip

You can substitute the water with low sodium,organic, chicken broth for increased flavor.

You can add two cups of chopped spinach just before turning off the heat.


1 Whole chicken(preferably organic) cut in small pieces with bone and skin. Trim excess fat. Wash in cold water and pat dry with a paper towel.

3-4 1/8″ thick slices of ginger

6 Garlic pods skinned and sliced

6 Cups of water

1 Tsp of peppercorns lightly crushed

3-4 Celery stalks cut into 3″ pieces

2 Spring onions finely diced (optional for garnish)

Preparation Method

Use a heavy bottom soup pot

Before turning on the heat add the chicken, ginger, garlic and peppercorns to the pot. (No Oil, No Salt)

Turn on the heat and keep it at medium high.

Saute the chicken for 10-15 mins till the pieces are browned well.

Add the celery and  water

Turn down the heat to low and let it simmer for 30 mins.

Serve the soup with the chicken pieces. Garnish with diced spring onions.

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