chicken-soup-for-the-soul

Ingredients:

*You may make the Bone broth from scratch, or purchase Prepared Organic Bone broth from your market to save time.

For the bone broth

  • 1 whole Organic chicken, cut in in pieces
  • 2 TBS. Avocado oil
  • 1 white onion, small dice
  • 2 ribs celery rough chop
  • 2 carrots, rough chop
  • 1 turnip, rough chop
  • 3 cloves garlic, crushed
  • 1 TBS. apple cider vinegar
  • 12 c. of purified water
  • 3 tsp. Himalayan pink salt
  • Cracked black pepper to taste
chopped-vegetables

Ingredients for Chicken & Vegetable Soup

  • 8 cups Organic chicken bone broth (homemade or store bought)
  • 2 cups shredded Chicken
  • 2 Tbs. avocado oil
  • 1 carrot, diced
  • 1 rib celery, diced
  • ¾ c. cauliflower florets, broken into small bite sized pieces
  • ¾   c. green beans, cut into ½ inch pieces
  • 1 c. purple potatoes, peeled and diced
  • 1 small zucchini, sliced in half moon shapes
  • 1 large shallot, small dice
  • 2 cloves garlic minced
  • 1` tsp fresh rosemary, minced (or ½ tsp dried rosemary)
  • 1 Tbs. Fresh Thyme leaves
  • 2 Tbs. Fresh parsley, Chopped
  • 1 tsp. Salt and ½ tsp pepper (or to taste)
  • Optional: Garnish with Lemon Slices, and a variety of your favorite fresh herbs; chives, parsley, thyme, basil.
chopped-vegetables-bone-broth

Instructions:

In a large stock pan heat, avocado oil on medium heat. Add chicken pieces to pan and braise for 5 minutes on each side.

Slowly and carefully add the water to the pan.

Add onion, garlic, carrots, celery, vinegar, salt and pepper.

chicken-noodle-soup

Let the chicken broth simmer with lid on for 1 hour.

Remove Chicken from pot with tongs, place in a covered container in fridge and let cool, until you can shred it without burning yourself (about 30 minutes).

Remove skin from chicken and discard.

Shred the chicken into bite-sized pieces, store shredded chicken in fridge.

Place the Chicken bones back into the pot or into an instant pot or crockpot and simmer over low heat for 8 hours. Add water to keep bones well covered as the water evaporates.

Remove from the heat, strain broth through a sieve and discard bones and onions/ garlic.

Place broth in fridge, let cool completely.

Remove the cold broth from the refrigerator. Skim the solidified fat that has risen to the top of the both with a slotted spoon and discard.

Heat, Sip, Enjoy!

To Prepare the Soup:

Heat the oil in a large stock pot for 30 seconds. Add shallot, garlic, carrot, celery, sauté for 2 minutes.  Add cauliflower, green beans, purple potatoes, and zucchini. Sauté for 3 minutes.

 Add Chicken broth.  Add shredded chicken. Add herbs, bring soup to a simmer, let simmer for 25  minutes.

Stays fresh for 5 days, or freeze in portions and thaw as needed.

Serve garnished with a wedge of lemon and fresh herbs such as parsley, chives, & or basil.

Enjoy!

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