Friday, April 7, 2017



Dairy-free, nut-free, sugar-free and gluten-free. 

Makes: 10 very generous serves
Slow Cooking Time: 24-48 hours
Preparation Time: 20 minutes
Fat & Calories: Who cares when you’re eating fantastically healthy… Come on!


For the Chicken Stock:
2-3 Frozen (left over from previous roast chicken dinners) chicken carcasses with skin and whatever else you don't eat off your Roast Chook during a meal.
Splash of Apple Cider Vinegar
5 Dried Bay Leaves

Veggies to complete the Soup:
4 Carrots roughly chopped into small chunks
1/2 Bunch of celery roughly chopped into small chunks
2 Onions finely diced
1 Bunch of fresh parsley coarsely chopped
10 cloves of garlic roughly chopped
Extra gelatine for gut health
Cracked Pepper
Pink Salt to taste

  1. Day before: Place all ingredients for the Chicken Stock into the slow cooker. Cover everything with filtered water. Cook on High for 3 hours, then on Low for the next 24  hours (the longer the better). You may need to add more water to the stock over time.
  2. Filter the chicken pieces from the Stock using a strainer. Return the stock to the Slow Cooker.
  3. Add the veggies to the Stock and slow cook for a further 2 hours (at least) before serving.
  4. Add further cracked pepper and pink salt to taste.

Serving Tip:

You can add some previously boiled Basmati or Brown Rice to your soup to add extra body to the soup. It goes really well with taking on the flavour of the chicken stock. 
Using pre-boiled rice that has then been chilled in the fridge is best as the rice keeps its form and texture. Adding a small portion of chilled rice to your bowl and spooning the soup straight from the slow cooker on top of the rice, is the perfect way to serve each bowl. Enjoy!

Much Love,

Candice. Xx