Chicken Soup

For stock

1. Place whole chicken in large pot with other ingredients for stock, cover with cold water. Bring pan to simmer and cook for 2 hours, the chicken should be fall off the bone easily when done.
2. Remove the chicken – remove skin and bones and discard – shred meat and set aside 2 cups for soup.
3. Strain stock and discard vegetables and onions – there should be around 2 litres of stock for soup.

For soup

1. In a large pot add olive oil and chopped onion, celery and carrots, garlic and ginger, cook over low heat for a few minutes until vegetables begin to soften.
2. Add reserved stock, shredded chicken, broccoli, bone broth and turmeric simmer for 20-30 minutes.
3. Remove pot from heat, stir through herbs, salt and pepper and serve.