CHICKEN BONE BROTH SOUP
I recommend Bone Broth to so many of my clients because it can help with so many issues.
My sister calls this soup "Healing Gold", and she is so right!
Here are just a few things this magic soup can do:
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Provide minerals and vitamins
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Nourish the Thyroid, Adrenals, and Kidneys
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Support Qi, Blood, Yin, and Yang
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Balance hormones
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Heal Leaky Gut
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Increase nutrient absorption
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Help revive from Post-Pardum
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Support hormone balance (including cholesterol and cortisol)
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Support yin fluids to loosen tight muscles and joints
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Improve Fertility
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Increase energy
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and more!
This soup is warm, delicious, and hearty. It is my go-to whenever I need to feel nourished, more balanced, or to have more energy. You can add anything you like to make it your own, and you can freeze the broth to use for the soup later.
Enjoy!
INGREDIENTS:
1 Whole, organic chicken
1 TBSP Apple Cider Vinegar
1 lemon, juiced
1/2 onion, chopped
5 cloves garlic, crushed with skin on
2 carrots
2 stalks celery
2 tsp sea salt
1 tbsp oregano
2 Bay leaves
1 cup white or brown rice, cooked
1 head fresh kale
1 cup fresh mushrooms, chopped (reishi, shitaki, or portabella)
DIRECTIONS:
1) Put 1 whole, organic chicken in a large stock pot with 12-16 cups filtered water & bring to a slow boil for 20 minutes
2) Remove cooked chicken, cool, and pull off all meat
3) Put ALL remaining chicken parts back into pot with the cooking water
(Skin, ALL bones, tendons)
4) Add 1 TBSP Bragg's Apple Cider Vinegar
5) Add juice of 1 lemon
6) Add 1/2 chopped onion
7) Add 5 crushed cloves of garlic
8) Add 3 stalks celery
9) Add 2 carrots
10) Cook at a low simmer for 4-6 hours
11) Around the 3rd hour of cooking, remove all bones and put into a plastic bag, then use a hammer to break open the bones and expose the Marrow
12) Put ALL of this back into the soup & continue cooking
13) Add more water if necessary as it cooks down
14) strain all contents into another large pot when done cooking
Drink this as a stand-alone soup daily OR use as base to make any other soup/stew
Chicken Veggie Rice Soup with the Bone Broth:
1) sauté onions, garlic, carrots, celery until slightly browned
2) add broth, kale, cooked rice, shitake, portabella, or REISHI mushrooms
3) add the pulled chicken
4) add oregano, sea salt, black pepper, and 2 bay leaves
5) simmer for 5-10 minutes to soften veggies