Champions Chicken Soup



1 Litre or 4 Cups chicken bone broth (homemade or good quality purchased stock)

2 skinless chicken breasts cut into cubes

¼ cup fresh ginger, peeled and grated

2 carrots thinly diced

2 celery stalks

1 leek halved and sliced

100g Cauliflower (grated or pulsed in a food processor until it resembles rice)

1 tsp apple cider vinegar

1 tsp ground turmeric

Pinch of salt

Pinch of black pepper

Handful of chopped coriander leaves

Natural Greek or Coconut yoghurt




Combine the chicken stock and ginger in a saucepan over medium heat and bring to a simmer.

Add diced chicken, reduce the heat to low and cover the lid to gently poach for 10 minutes.

Add the apple cider vinegar, turmeric, salt and black pepper.

Add the carrots, celery, leek and cauliflower and cook for another 5 minutes, or until the vegies are tender.

Serve with a garnish of coriander leaves and a spoonful of yoghurt.