if you read our previous post on how to add more plant-based foods to your diet to encourage a diverse gut microbiome, you'd know we're big fans of soup. particularly at this time of year!

a great soup is an easy way to add more veg to your daily intake. enjoyed as a starter or a complete meal, they're also full of gut healing goodness when made from scratch with a great broth.

one of our favourite soups to nourish from the inside out is this chicken and veg recipe. it's a simple recipe perfect for batching and freezing in portions.

the best part? you can add any veg you like, using what's in season, what's left in the crisper, on hand in the freezer and scrap bag (more on that next time!)

soup base ingredients

1.5kg organic whole chicken

1 onion, skin on and halved

1 carrot, halved

1 celery stick, halved

2 fresh bay leaves

4 fresh continental parsley sprigs

1 tbsp apple cider vinegar

1 tbsp organic chicken bone broth powder (optional. we like the herb flavour from Nutra Organics)

method

to make the soup base, place all ingredients into your slow cooker and pour in enough water to just cover your chicken. set to low and cook, covered for 3 hours.

soup ingredients

2 tbsp olive oil

3 garlic cloves, finely chopped

1 tbsp ground turmeric

1 leek, finely chopped

1 brown onion, finely chopped

2 carrots, peeled, cut into 2cm pieces

2 celery stick, chopped

1 large sweet potato, cut into 2cm pieces

2 zucchini, chopped.

2 parsnips, peeled, cut into 2cm pieces

half bunch silverbeet, chopped (stalks and all)

1 cob corn, kernels stripped (or a small can)

1 cup broken spaghetti noodles (optional)

2 lemons, juiced and rind peeled

3/4 cup fresh parsley, chopped

method

heat oil in a large frying pan over medium heat and cook leek, carrot, celery, onion, garlic and turmeric until softened. 

transfer to the slow cooker and cook, covered for 2.5 hours. add sweet potato, parsnip and cook for another 30 minutes.

remove the chicken from the slow cooker and shred, discarding bones and skin. cover and keep warm. remove the other soup base ingredients from the slow cooker.

add zucchini, corn, silverbeet, parsley and lemon juice and rind and cook, covered for another 40 minutes.

return the shredded chicken to the slow cooker and the noodles and season to taste, cooking for an extra 15 minutes.

this recipe is one that you can play with and never fail with! use different veg, herbs and spices and enjoy as a meal on it's own in the winter with a slice of warm crusty seeded bread.

your gut will thank you for it!