Nourishing Chicken Soup Recipe for these colder days!

Jordan’s Chicken Soup

1 medium whole chicken—organic, free range, or kosher chicken
3 litres of filtered water
4-6 tablespoons of moist, high-mineral sea salt
4-6 tablespoons of coconut oil
8 organic carrots
6 stalks of organic celery
2-4 organic zucchinis
3 medium-sized organic white or yellow onions
1 tablespoon apple cider vinegar
4 inches of grated ginger
5 cloves of garlic
1 large bunch of parsley (added 30 minutes before the soup is finished)
Take the largest stainless steel pot you can find and fill it with 3 litres of purified water. Add 1 tablespoon of apple cider vinegar and let stand for 10 minutes. Fill pot with chicken, vegetables, sea salt, and other ingredients and bring to a boil. Let boil for 60 seconds and lower heat. Simmer soup for 12-24 hours. Remove chicken from the bones and add chicken meat back to the soup. Add parsley 30 minutes before soup is finished.
(Note: You can also use a crockpot and let this chicken soup cook on low for 12 to 24 hours.)

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