Serves: 4-5

You will need:

  • 1 whole chicken (cut into quarters)
  • 2 chopped carrots
  • 1/4 chopped pumpkin 
  • 2 medium potatoes, cubed 
  • 1 zucchini cubed 
  • Handful Oyster mushrooms, halved
  • 2 bunches bok choy (roughly chopped)
  • 4 stalks of chopped celery 
  • 4 cloves garlic (finely chopped)
  • 1 onion
  • knob of ginger (grated)
  • 6 cups of stock (I use good quality chicken stock without preservatives, sugar or additives)
  • Broccoli heads from one broccoli 
  • Bunch of parsley
  • 2 tsp paprika
  • 1 tsp thyme
  • 1 tsp chilli flakes
  • Dash of apple cider vinegar
  • Salt & pepper to taste
  • Olive oil or butter
  • Lemon juice & basmati rice to serve


1. In a big caserole pot, add oil or butter to a pan and sear chicken quarters on all sides for 5-7 minutes. Set aside.

2. Add finely chopped onion to the pan with additional oil and cook until translucent. Add fresh/dried thyme and cook for a further 1-2 minutes. 

3. Add carrots, pumpkin and potatoes and cook for 5 minutes. 

4. Add the rest of the vegetables (one type at a time) and cook for 10-15 minutes. Prepare chicken stock while cooking vegetables (I add mine to hot water). 

5. Place chicken quarters in caserole pot with garlic and ginger. Add paprika, salt, pepper and chilli flakes, allow to cook for 3-4 minutes.

6. Cover chicken with vegetables and pour chicken stock into caserole dish until chicken and vegetables are submerged in water. Add a dash of apple cider vinegar, bring to the boil and simmer on low heat for 1.5-2 hours (or until chicken is falling off the bone).

7. OPTIONAL* Remove chicken from pot and de-bone the chicken. Put the chicken back into the soup and allow to cook for a further five minutes. 

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