Easy Daycare Chicken Soup

If you've been struck down with sickness (like everyone at the moment), this is the soup for you! I also like to make a big batch of this and freeze it for when the whole family is down and i'm exhausted. I've used nutraorganics chicken bone broth in place of stock in this recipe however, you could use regular stock instead.

If you would like to try Nutraorganics Bone Broth concentrate, I have a discount code for 20% off. Use code Nicola20 at checkout. 

Serves: 4-5

You will need:

  • 1kg chicken thighs (or to save time, a store bought roast chicken, shredded)
  • 2 diced carrots
  • 1 cup sliced pumpkin (2cm strips)
  • 2 stalks celery, finely diced
  • 1 zucchini cubed 
  • 2 portobello mushrooms, diced
  • Handful finely chopped parsley
  • 3 cloves garlic (crushed)
  • 1 onion, finely chopped
  • knob of ginger (grated)
  • 2 cups of Nutraorganics Chicken Bone Broth (use discount code nicola20)
  • 3 tsp paprika
  • 1 tsp thyme or dried mixed herbs (optional)
  • Dash of apple cider vinegar
  • 1 400ml can coconut milk (i use organic or ayam brand)
  • 2 cups filtered water
  • Olive oil or butter
  • Lemon juice & extra fresh parsley to serve


1. In a big caserole pot, add oil or butter to a pan and sear chicken thighs on all sides for 5-7 minutes. Set aside (if you're running low on time, skip this step and go straight to step 2, you can add chicken once soup has reached boiling point). 

2. Add finely chopped onion to the pan with additional oil and cook until translucent. Add garlic, ginger, thyme and paprika and cook for a further 1-2 minutes. 

3. Add carrots, pumpkin, celery, mushrooms and zucchini and cook for 5 minutes. 

4. Prepare Nutraorganics chicken bone broth in filtered water (1 use 2-3 tsp in 2 cups of water. I like to add half boiling water to ensure it's well combined).

5. Add bone broth to pot with an additional 2.5 cups of water. Place chicken thighs in casserole pot and ensure thighs are fully submerged in water. Bring to the boil then simmer on low heat for 1.5-2 hours (or until chicken is tender).

6. Add can of coconut milk after the simmering. Add lemon juice and chopped parsley. Stir through while still hot. 

8. Serve with basmati rice and additional lemon and fresh parsley! Add salt & pepper to taste.