Nourishing Chicken Soup with Bones (no pasta)
- marcidandrea
- Feb 26
- 2 min read
Updated: Feb 27
Ingredients
2 lbs. Organic Chicken with bones
2 medium onions, peel on, sliced in half lengthwise and quartered
4 garlic cloves, peel on and smashed
1-2 T cold pressed olive, avocado or coconut oil
4 carrots, chopped
4 celery stalks, chopped
1/2 -1 teaspoon sea or Himalayan salt
1/2 - 1 teaspoon whole peppercorns
1 Tablespoon apple cider vinegar
8 Cups of filtered water to cover all ingredients
Add in the last hour it cooks
2 bay leaves
3 sprigs fresh thyme
6 sprigs parsley
1-2 inches of peeled ginger, grind up up
Cooking
In a large, stainless steel soup pot,.
Sauté the onions and garlic on low-medium heat with olive, avocado or coconut oil, wash then cut and add all the other vegetables.
Cover with filtered water, then add 1-2 more cups.
If bones are in the meat, add 1 Tablespoon of vinegar. The vinegar helps extract all the vitamins and minerals from the bones. (Do not add spices at the beginning. Wait till the end. See end of recipe.)
Bring to a boil. This is the only time you will boil the broth. Any impurities will rise to the surface as gray scum. You don’t want this in your nice soup. Skim this off. (given to your dogs or cat).
Return to heat and bring to a simmer, covered for 4 to 24+ hours. I usually do about 9 hours on the stove. You can also use a crock pot for 12+ hours.
The last hour or so:
Add other spices and simmer for another hour.
Eat.
Store leftover in glass mason jars ( 3-5 days) or once cooled, freeze in freezer bags in serving sizes good for you.
If really unwell and digestion is hard, just eat the broth.
Optional Spices to change up the taste:
2 star anise
6 whole cloves
1 stick cinnamon
6 allspice berries
3-6 bay leaves
1 T dried rosemary or a large sprig of fresh
1 clump of thyme sprigs
1 t fennel seeds
2 T coriander seeds
1 t cumin seeds
2 t red pepper flakes (makes it hot—be careful)
Sea or Himalayan salt (to taste)–add after cooking
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