1.5kg organic chicken or chicken thighs, skin removed 1 x onion finely chopped
1 large carrot peeled & finely chopped
1 sweet potato peeled finely chopped
2 zucchini finely chopped
2 large cloves garlic finely chopped
1cm cube ginger finely chopped
4 bay leaves
1/2 cup chopped parsley
2ltrs (8cups) filtered water
1/2 tsp whole black peppercorns
Salt to taste and or 1 Tbsp vege stock
4 drops Rosemary Oil


  1. Combine all ingredients (except Rosemary Oil) in a large heavy pot. Bring to boil then reduce heat and simmer for 45 minutes with lid on.
  2. Using tongs remove chicken and cut meat from the bones and then discard the bones.
  3. Finely chop chicken meat and add to soup.
  4. Taste and season, stir through 4 drops of Rosemary Oil then ladle into bowls and serve with extra parsley sprinkled on top! Enjoy!!


Recipe Disclaimer

Thanks for clicking on this yummy recipe! Before you make it you need to know I am not a fancy chef! Neither am I an expert cook who aspires to measure everything. Writing recipes is in fact rather difficult for me as I am a creative, touch, taste and smell-as-I-go kinda girl! I realise this does not suit all personality types, forgive me, so if you would like better measurements or descriptions for the kind of recipe I present it might be a good idea to google something similar as I am sure there would be plenty out there based off the same principles as these recipes!! The sharing of these recipes is just an outlet for my creative flair! Good luck – I mean – enjoy! Kim x