The chicken provides easily digested protein and valuable minerals; the vinegar releases the minerals from chicken bones; garlic and onions contain allicin, which is an immune stimulant; ginger is anti-inflammatory; the pepper improves absorption of the antioxidant turmeric; and the veggies are rich in vitamin C and beta carotene.
1 kg organic chicken legs
2½ litres filtered water
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
4 large carrots, grated
1 turnip, grated
½ a bunch of celery, diced
6 cloves garlic, finely minced
2 tablespoons fresh ginger, finely grated
1 teaspoon finely grated fresh turmeric
1 bunch of flat leaf parsley, finely chopped
2 large brown onions, diced
freshly ground black pepper
1. Heat oil in a large saucepan over medium heat. Sauté onions and garlic until translucent, then add turmeric, ginger and pepper and stir until the aromas release.
2. Add water, chicken and vegetables, and bring to the boil. Reduce heat and add vinegar.
3. Simmer for one hour, and then carefully remove the chicken legs with tongs. Discard skin and bones and return meat to the soup, along with parsley.