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Chicken Broth Bowl by Neena & Belinda

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Neena & Belinda's Chicken Broth Bowl


Serves 4

  • 1 tbsp. coconut oil or bone broth dripping
  • 1 large onion diced (or leek)
  • 4 garlic cloves, finely sliced or crushed
  • 3 large carrots, sliced raw, shredded, grated or chopped
  • 1 large handful fresh flat leaf parsley, stems and leaves, finely chopped
  • 1.3 liters home-made chicken broth
  • 4 large handfuls of shredded cooked roast organic chicken
  • 4 handfuls of leafy greens, such as spinach, watercress, cabbage etc. – finely chopped
  • A big pinch of Himalayan pink salt
  • Cracked black pepper
  • 1 lemon (slice of fresh lemon) and or a squeeze of fresh lemon juice
  • 1 inch piece of ginger root, finely grated or juiced
  • 1 inch piece of turmeric root, finely grated or juiced
  • 2 fresh medium-sliced chilies, finely sliced
  • Extra virgin olive oil or avocado oil, to serve



  1. Firstly put your bone broth in a saucepan and start to heat it up to a gentle simmer.
  2. In a large pan, gently fry the onion in dripping until it is soft; add garlic slices and sauté for a further minute.
  3. Add carrot and green leafy veg, parsley stalks or herbs (about 2 more minutes) season with pink salt and pepper, cook until fragrant (about 2 minutes), then remove from heat and transfer to your serving bowl or glass jar (for lunch the next day).

To build bowl

  1. Place your veges and herbs in your bowl, add your shredded meat (left over from your broth perhaps), sliced chili, lemon slice and lemon juice, turmeric and ginger.
  2. Pour your hot broth over your ingredients and a drizzle of extra virgin olive oil. Enjoy!