Food really can be your medicine – try this chicken soup with extra anti-inflammatory, flu-fighting spices to give you maximum protection during the flu season. 


2 tablespoons coconut oil
Sea salt and freshly ground black pepper, to season
400g chicken thigh, cut into chunks or 2 cups leftover roast chicken
2 brown onions, roughly diced
6 cloves garlic, minced
3 carrots, roughly sliced
3 celery sticks, roughly chopped
2 teaspoons dried (or fresh) turmeric
2 teaspoons dried (or fresh) ginger
2 teaspoons dried (or fresh) thyme
2 teaspoons dried (or fresh) rosemary
2 tablespoons apple cider vinegar, optional
2 litre chicken stock
2 bay leaves
4 cups green leafy vegetables (kale, swiss chard, English spinach), de-stalked and roughly chopped


I-Quit -Sugar -Kung -Flu -Fighting -Chicken -Soup -300x 450

1. In a large soup pot or casserole dish heat coconut oil. If using raw chicken, season with salt and pepper on both sides. Place chicken in pot and sear on all sides for 1-2 minutes. Transfer to a plate.

2. Add onion, garlic, carrots and celery, cooking for about 4-5 minutes until soft. Sprinkle herbs and spices over the top and cook for a further 2 minutes until fragrant.

3. Pour over apple cider vinegar and scrape off the browned bits from the bottom of the pot.

4. Add the chicken stock, bay leaves and chicken pieces. Cover and cook for 20 minutes or until chicken is cooked through.

5. If using leftover chicken then add it to the pot now to heat through.

6. Before serving, stir greens through soup until wilted.


To bulk out your meal add 150g pasta in Step 3.

Recipe by I Quit Sugar.