It’s that time of year when everyone is sick of being sick!

Alice from the whole daily has a super cheap and cheerful and super immune boosting soup that’s perfect for a cold winter’s night and it’s based around the humble chicken bone broth (and it’s delicious!!)

If you haven’t checked her out yet, get over to

The low-down on bone broth

  • Bone broth contains valuable minerals in a form your body can easily absorb and use, including calcium, magnesium, phosphorus, silicon, sulfur chondroitin, glucosamine, and a variety of trace minerals
  • The gelatin found in bone broth is a hydrophilic colloid. It attracts and holds liquids, including digestive juices, thereby supporting proper digestion
  • Bone broth also inhibits infection caused by cold and flu viruses, for example, and fights inflammation, courtesy of anti-inflammatory amino acids such as arginine

Ingredients for broth

  • 1 whole organic/free-range chook, raw.
  • 1 whole onion
  • 5 cloves of garlic
  • 2 tsp sea salt
  • 1 tbs black peppercorns
  • 2 tbs vinegar
  • 4 carrots
  • 2 sticks of celery
  • handful of fresh parsley
  • 3-4 litres of boiling water

Additional: 1 1/2 cup pumpkin left in large chunks

Method for broth and soup

  1. With your slow-cooker on high, add all ingredients in together (don’t leave the vinegar out as it helps to leech the nutrients out of the chicken bones).
  2. Slow-cook for 8 hours +
  3. Steam chunks of pumpkin seperately until tender
  4. Remove 4 cups of the broth and add to a blender along with the carrots, celery and any other slow-cooked vegetables you can scoop out.
  5. Pull off 1 chicken breast and blend until smooth. Adding more broth if you want to thin it out.
  6. Serve with a sprinkle of fresh parsley and a drizzle of olive oil.