The Best Chicken Soup Ever!!

Hi everyone!
Today I’m going to share with you my recipe for homemade chicken soup!
As with all bone based broths, there is an incredible amount of easily assimilated nutrients in this soup, electrolytes, healthy protein and fat, and just pure goodness! If you haven’t yet made your own chicken soup now is the time to try this. This is not your average canned soup, this is a powerhouse of health and flavor!!

You will need:

1 organic free range whole chicken. Buying drumsticks alone or breasts won’t do. You need a whole chicken. It’s also cheaper this way (per pound). Keep the skin on the meat. Remove the fat found at the bottom of the chicken.
Cut up your chicken into pieces: drumsticks, thighs, wings, shoulders, two breasts. Remove the organ meats if there is any (sometimes they are wrapped up in a paper bag an placed inside the chicken, save them for another dish – they are SOOO good for you!) and then keep the rib cage and neck.

8 organic carrots, diced into 1/2″ pieces
1 organic parsnip, diced into 1/2″ pieces
3 organic sweet potatoes, diced
4 organic red onions, diced into large chunks
2-3 inches of ginger root, grated
6 whole garlic cloves, peeled

1 tbsp organic raw apple cider vinegar
5 tbsp organic expeller expressed coconut oil (or olive oil). I use coconut oil.
4 tbsp sea salt
3-4 quarts of spring water, or filtered water.


Place diced vegetables in a large pot.
Add your chicken on top, placing every piece of it that you cut up in the pot.
Add your coconut oil, garlic cloves, shredded ginger, salt, and apple cider vinegar next.
Top of with water until it reaches the top of your pot (3-4 quarts)
Bring to a boil for a few minutes. Skim the scum that rises up.
Lower heat to simmer, and simmer for 14-24 hours. I always do 18 hours or more and it’s the best tasting most flavorful soup ever!!
Cool soup and carefully remove chicken with slotted spoon into another big bowl.
Separate bones from meat, and remove skin.
Keep meat in glass Tupperware in the fridge, you can add this to the soup every time you heat up a portion, or you can eat in other ways like on a sandwich or chicken salad.
Throw away bones and skin. Give it to your dogs if you have any.

Place cooled soup in fridge.
You will find a thick crust appears after refrigerating soup. This is normal, break it up and serve a bit of it with every portion. That’s the healthy fat and gelatin that you want.
When you want a portion use a ladle and get some out into a smaller sauce pot so you can heat up what you need only, keeping the big batch in the fridge. This soup is good for about 8-10 days max.



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