Packed with immune boosting ingredients to help fight off colds & flus

Servings 4


  • 1 litre Chicken Bone Broth* or stock from organic or pastured chicken carcasses
  • 1 tbsp Olive Oil extra virgin & organic
  • 2 cloves Garlic cut finely or crush and leave to sit for 10 minutes
  • 2 handfuls Mushrooms any but Shitake best
  • 2 handfuls Chicken organic or pastured chicken e.g meat from the carcasses
  • 1 tsp Thyme fresh best
  • 2 tsp Ginger fresh & grated or substitute half this amount of dried
  • 1 tsp Chilli or to taste
  • Salt – to taste grey sea salt or pink himalayan
  • Pepper – to taste
  • 4 tbsp Yoghurt plain, live & organic e.g Yeo Valley Greek or make your own – see recipes page


  1. Prepare chicken bone broth* see recipes or: use 2-3 organic chicken carcasses, 2 carrots, 2 sticks of celery, 1 onion, 2 bay leaves and 1 tbs turmeric powder or ground root. Cover with water and bring to the boil for an hour. Remove carcasses to remove the chicken meat then add back and simmer for a further 5 hours or more with the addition of 2 tablespoons of apple cider vinegar. Strain.
  2. Crush garlic and leave to sit for 10-20 minutes to develop the anti-viral benefits
  3. Heat olive oil in sturdy pan
  4. Tear or chop the mushrooms & add to the pan
  5. Add in the thyme, garlic, ginger & chilli then cook for 10 minutes, stirring occasionally
  6. Add the broth/stock and cooked chicken and bring to a simmer for 5 minutes
  7. Blend if desired & serve with a dollop of live yogurt, adding salt and pepper to taste