Anti-Inflammatory Chicken Soup

Loaded with the goodness of organic chicken broth and turmeric to help bring your body back to a normal level of inflammation.  Easy to prepare with just a few ingredients and yet packs a punch with flavour!


  • 1 onion, chopped
  • 125 gms rice vermicelli noodles, broken into pieces
  • splash of apple cider vinegar
  • salt and pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 litres organic chicken broth or homemade broth
  • 2 maryland chicken pieces ie. the thigh and drumstick
  • 2 carrots, chopped finely
  • 3 celery stalks, chopped finely
  • 1 tomatoe, chopped
  • 2 garlic cloves, chopped
  • Parmesan or Pecorino Cheese to serve


  1. Heat the oil in large pot and add the chopped onion, garlic, celery, carrot and tomato.
  2. Saute until slightly softened.
  3. Add the chicken pieces and brown on both sides for a few minutes.
  4. Pour in the chicken stock.
  5. Season with the turmeric powder, paprika, salt and pepper.
  6. Add a splash of apple cider vinegar.
  7. Place the lid on the pot and allow to boil then lower the heat and simmer gently for 40 minutes with the lid on.
  8. Remove the cooked chicken from the pot and set aside.
  9. Bring the stock back to a boil and add the broken vermicelli noodles stir and cook for 2-5 minutes according to packet instructions.
  10. Whilst the noodles are cooking, remove the chicken from the bones and discard the bones and skin.
  11. Shred the chicken with 2 forks and return back to the pot.
  12. Stir the chicken through and its now ready to serve with a scattering of parmesan or pecorino cheese on top.