The following chicken soup recipe is ABSOLUTELY one of my favorite soups to make!  It is FULL of nutrition and super delicious!  It does take some preparation, so plan ahead of time and then ENJOY!

This recipe comes from the book “The Maker’s Diet” by Jordan
Rubin…..Great book (BTW!)

1 Whole chicken (free range, vegetarian fed, pastured or organic)

2-4 chicken feet (optional – and I’ve never tried this!)

3-4 quarts cold-filtered water

1 Tbsp. raw apple cider vinegar

4 medium-sized onions, coarsely chopped

8 carrots, peeled and coarsely chopped

6 celery stalks, coarsely chopped

2-4 zucchini’s

4-6 Tbsp. extra-virgin coconut oil (I recommend Garden Of
Life coconut oil)

1 bunch Parsley (FRESH is the key!)

5 Garlic Cloves

4 inches grated ginger

2-4 tablespoons Celtic Sea Salt

¼ – ½ teaspoon cayenne pepper (Gives it a GREAT kick!  Very powerful, so be careful with amounts)


If you are using a whole chicken, remove fat glands and the
gizzards from the cavity.  By all means,
use chicken feet if you can find them.
(It is the key to a good stock, but I must admit that I have not done this!) Place chicken in a
large stainless steel pot (I use my crock-pot), with the water, vinegar, and
all vegetables except parsley.  Let stand
for ten minutes before heating. Bring to a boil (hard to do with crock-pot) and
remove scum that rises to the top.  Cover
and cook for twelve to twenty-four hours.
The longer you cook the stock, the more healing it will be.  (The book is directly about using this
recipe with treating the cold and flu)
About 15 minutes before finishing the stock, add parsley.  This will impart other mineral ions to
the broth.

Remove from heat and take out the chicken and the chicken
feet.  Let it cool, and then remove meat
from the carcass.  Reserve some of the
meat for other uses, and drop the rest of the meat into broth for soup.  I also like to reserve some stock, without
meat, for recipes needing chicken stock.
Freeze what you won’t use right away! Enjoy!


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