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Ginger Chicken Soup

Use a good quality bone broth as the stock for this soup.


2 TBSP coconut oil

4 free range chicken breast fillets, sliced

1 cup chopped carrots

1 chopped sweet red pepper 1 TBSP soy sauce or Braggs Amino Acids 1 TBSP rice vinegar

3 cups chicken stock or bone broth

1 cup water

1 tsp grated fresh ginger

500g frozen peas

2 Cups pak choi, rinsed Ground black pepper

Sea Salt 2 TBSP spring onions, chopped


Heat coconut oil and saute chicken, carrots, sweet red pepper, ginger and black pepper and sea salt in a large pot.

Add stock or bone broth, water, soy sauce, rice vinegar, ginger. Cover and cook on a low heat setting for 1 hour.

Add peas and pan choi. Cover and cook for 10 more minutes before serving.

Garnish with chopped spring onion.


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