By keeping the bone in with the chicken, not only do you get the existing quality fats for your brain and cholesterol levels, but a much richer flavour!!! The broth that you make can be stored in the freezer for use in other tasty dishes, just portion the


  • 6 Chicken Bone in thighs, Fat Trimmed
  • 1 Onion, chopped
  • 1 knob ginger, grated
  • 3 Garlic, cloves, grated
  • 1 Long Red Chilli
  • 1 Bay leaf
  • Salt
  • Pepper
  • Juice of half a lemon
  • Brown Rice Vermicelli Noodles
  • 2 Cups Mushrooms (Cups are fine)
  • 2 Cups Kale #Standard, washed and shredded (you can use another lettuce like leaf if you prefer)


  1. In a large pot add the chicken, onion, ginger, garlic, chilli and bay leaf, cover with 10 cups of water, bring to a boil then cover with lid and turn heat to low to allow to simmer for 3 hours
  2. Remove chicken to a board discarding the bones, keeping meat whole. Drain the broth into a large bowl discarding the solids and pour the broth back into the pot.
  3. In a bowl cover the vermicelli noodles with cold water for 20 minutes.
  4. Bring the broth back to a boil on medium heat and add the mushrooms, season with salt, pepper and lemon juice to taste, and add the chicken back in to keep warm
  5. Separate the noodles and kale evenly among those wicked soup bowls ladle over the broth and using a slotted spoon top with mushrooms and chunky tasty chicken… then have a spoon and fork or chopsticks ready… along with your pjs, but know your still doing wonders for your waist line yewwwww!!!

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