Who doesn’t like chicken soup…anyone?

I am absolutely in love with this recipe that I have adapted from the amazing Henry Osiecki. Henry is a revered Naturopath in Brisbane who developed the company and brand Bioconcepts. His recipe comes from his grandmother so you know its going to be full of good stuff!

It calls for a whole chicken to be cooked with all the other ingredients and quite frankly this is the most exciting part for me because it contains all the nutrients needed to feed, repair and calm the mucus lining in the small intestine.

This inner lining is the beginning or ending of the nervous system which can be easily damaged by ingesting a highly processed diet, taking too many medications, parasites and of course stress!

So, not only does chicken soup taste good, it calms the nerves, improves digestion, reduces allergies and gives strength to the individual who is eating it. What better choice is there to eat when we are not feeling well or just need a little boost.

It would have to be one of the easiest and most versatile soups to make which makes it even more desirable and you have so much leftover!


1 whole organic or free range chicken, approx 1.5 kg

0.5 celery, chopped (I like to include the leaves)

2 carrots, chopped

2 sweet potatoes, chopped

1 brown onion, peeled and chopped

4-5 cloves garlic, peeled and roughly chopped

0.25 cabbage or a bunch of kale, roughly chopped

1 can diced tomato (I prefer to use BioNature organic brand)

3 or so sprigs of thyme

2 bay leaves

Salt & Pepper if required

50 cent piece size of noodles of your choice (I love Soba noodles at the moment)


Put all ingredients, except noodles in a large pot

Cover with water

Bring to the boil

Then lower  to simmer point

Cover pot and allow to simmer for 1 to 2 hours. By this time the chicken will be thoroughly cooked and falling off the bone.

Remove chicken and shred off meat. I then add the meat back into the soup and add the noodles to cook for about 10 to 15 minutes.