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Nourishing Chicken Soup for the Soul


Stuck for ideas on having a quick, savoury breakfast that is going to be nutrient dense?


For many people around the world, soup is a natural start to the day. Yet in the West we have been led to believe that anything different from toast or cereal is just not breakfast food.


For people with autoimmune disease, homemade broths are recommended as an essential healing food and this particular recipe involves slow cooking of the whole chicken, releasing beneficial gelatin and amino acids as well as containing other healing foods such as onion, garlic, ginger and coconut oil. Plus, this recipe makes a big pot that can last the whole week.


I also find that having this for breakfast keeps me feeling satiated for longer than toast or cereal ever used to. Win win!

INGREDIENTS

  • 1 organic whole chicken

  • 2 large onions (peeled and quartered)

  • 2 leeks (roughly chopped)

  • 6 stalks organic celery (roughly chopped)

  • 6 organic carrots (roughly chopped)

  • 6 cloves garlic (peeled)

  • 4 inch piece ginger (peeled and quartered)

  • 1 tbsp. apple cider vinegar

  • 4 tbsp. unrefined coconut oil

  • 2 tbsp. sea salt

  • 2 bay leaves

  • 12 black peppercorns

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  • 4–6 cups water

  • 4 cups organic carrots (sliced thinly)

  • 1 organic whole broccoli

  • Chopped herbs such as thyme, parsley, coriander work really well

INSTRUCTIONS

  1. Place the first 12 ingredients in a large soup /stock pot. Fill with water, cover and bring to a boil. Once boiling, turn down the heat and simmer gently for 8 hours. Add more water throughout the day as needed. Or add to pressure cooker and cook. under high pressure for 4 hours.

  2. Once cooked gently lift the whole chicken from the pot and place it in a large bowl and set aside.

  3. Strain the stock into another bowl and then pour the stock back into the pot. Throw away the cooked vegetables, bay leaves and peppercorns (their nutritional value is now in the stock).

  4. Remove the chicken meat from the bones, and return the meat to the soup pot. Throw away the bones (their nutrition is also in the stock).

  5. Add more water to the pot (4-6 cups) and add the sliced carrots and bring to a simmer.

  6. When carrots are almost tender, add the broccoli, and simmer another 2 minutes.

  7. Check for seasoning and add some chopped herbs before serving a steaming bowl to warm your soul :)


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