Chicken Broth - Immunity Booster

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 20 mins

Cook: 2 hrs

Nutrition per serving:

130 kcal 9g Fats

0g Carbs 12g Protein

  • Gluten Free

  • Dairy Free

  • Low Carb (under 20g per serving)

  • Meal Prep / Freezer Friendly


  • 1 onion

  • 4 garlic cloves

  • 2 leeks

  • 1 carrot

  • 4 stalks of celery

  • 2 stalks lemon grass

  • 1 tsp. black peppercorns

  • 4.7 inch (12cm) ginger

  • 1 tbsp. peanut oil

  • 1½ tsp. ground turmeric

  • 1 free-range chicken

  • 3 litres of tap water

  • 4 sprigs thyme

  • 2 laurel leaves


  1. Halve the onion and heat a dry non-stick frying pan

  2. Cook the onion, cut side down for 8 minutes on medium heat (the bottom of the onion may become browned)

  3. Meanwhile, chop the leeks, carrots, celery, and lemongrass into 1 inch (3cm) pieces

  4. Crush the peppercorns with a spoon and peel the ginger and cut into slices

  5. Heat the oil in a large soup pot and fry the ground turmeric 30 sec

  6. Place the chicken in the pot and pour in the water, then bring to the boil

  7. Scoop off any foam with a spoon

  8. Next, add in all the vegetables, pepper, thyme, bay leaves and half of the lemongrass, and half of the ginger and gently simmer for 2 hours on low heat

  9. Scrape off any foam with a spoon

  10. Take the chicken out of the broth and set aside and strain the broth

  11. Allow the broth to cool to room temperature, and then place in the refrigerator so that the fat solidifies, and you can scoop it out with a spoon

  12. In the meantime, remove the skin and meat from the chicken so that you can use it in other dishes, like pasta, salads or stews

  13. Put the pot with the broth back on the heat

  14. At this point add the rest of the ginger and lemongrass and let it simmer for 45 minutes on low heat

  15. Remove the ginger and lemongrass, before serving or allow to cool to room temperature and freeze

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© 2019 by Jade Mottley.