Chicken soup is the ultimate food as medicine dish. It a healing and strengthening food that is rich in nutrients and easy to digest. When you cook the chicken bones with apple cider vinegar the acid properties of the vinegar help to leech the minerals from the bones, so you end up with a nutrient and mineral rich dish. The vinegar cooks off and you can’t taste it once the dish is cooked.

Luckily chicken soup is also an perfect ketosis dish, it also makes an ideal breakfast on a cold winter’s morning!

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Ingredients
1 kg organic chicken legs
2½ litres of filtered water
3 tablespoons of apple cider vinegar – Helps to release minerals from chicken bones
2 tablespoons of extra virgin olive oil
4 large carrots, grated
1 turnip, grated
½ a bunch of celery, diced – Acts as a diuretic
4 cloves of garlic, finely minced
2 tablespoons of fresh ginger, finely grated
1 teaspoon of finely grated fresh turmeric
1 bunch of flat leaf parsley, finely chopped
2 large brown onions, diced
Generous amount of freshly ground black pepper

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Method

In a large saucepan heat olive oil over a medium heat, sauté onions and garlic until translucent then add in turmeric, ginger and black pepper and stir until the aromas release.

Add water, chicken and vegetables bring to the boil. Reduce heat and add apple cider vinegar.

Simmer for one hour, then using tongs carefully remove the chicken legs

Discard the skin and bones and replace the meat back into the soup along with parsley.