One of our favourite recipes is homemade chicken and vegetable soup. We love this recipe because it is warm, comforting and full of flavour, while also being packed with vegetables and nourishing ingredients. We also love that everything cooks together in one pot, allowing the flavours of the chicken, fresh vegetables, herbs, ginger and garlic to come together into a rich broth. 
 
Ingredients 

• Chicken pieces, preferably bone-in 
• 1 red onion, sliced 
• 2–3 carrots, chopped 
• 3–4 celery stalks, chopped 
• 2 tomatoes, chopped 
• 1 potato, peeled and chopped 
• 2 bok choy, halved or quartered 
• 3–4 cloves garlic, minced 
• 1 piece fresh ginger, grated or finely chopped 
• Fresh parsley, chopped 
• ½–1 lemon 
• 1–2 tablespoons coconut oil 
• Dried herbs/seasoning of choice 
• Salt, to taste 
• Black pepper, to taste 
• Water or chicken stock, enough to cover the ingredients 

Method 

1. Heat the oil in a large soup pot over medium heat. Add the sliced red onion, garlic and ginger and sauté until fragrant. Add the chicken pieces and season with salt, pepper and your preferred herbs. Cook for several minutes, turning the chicken so that it begins to brown and becomes coated in the seasonings. 
2. Add the chopped carrots, celery and tomatoes and stir everything together. Allow the vegetables to cook for a few minutes so the tomatoes begin to soften and release their juices. 
3. Add the potato followed by enough water or chicken stock to generously cover the ingredients. Bring the soup to a boil, then reduce the heat and allow it to simmer gently until the chicken is fully cooked and tender and the vegetables have softened. 
4. Add the bok choy toward the later part of cooking so that it becomes tender without completely breaking down. Stir in chopped fresh parsley and a squeeze of lemon juice. Taste the broth and adjust the salt, pepper and seasoning as needed. 
5. Serve the soup hot, topped with additional fresh parsley and freshly ground black pepper. 

Author: Imaan Hassim, CCNM ICC intern