INGREDIENTS:
1 whole chicken (free
range, pastured or organic)
3-4 quarts filtered water
1 Tbsp raw apple cider
vinegar
5 garlic cloves
4 inches grated ginger
(oz___)
2-4 Tbsp Celtic sea salt
(or Real Salt)
¼ - ½ tsp cayenne pepper
4 Tbsp extra-virgin olive
oil
4 medium-sized onions,
coarsely chopped (oz___)
8 carrots, peeled and
chopped (oz___)
2-4 zucchinis, chopped
(oz___)
½ c fresh or frozen peas
6 celery stalks, coarsely
chopped
1 bunch parsley, chopped
(___ oz)
INSTRUCTIONS:
1.
If you are
using a whole chicken, remove the fat glands and gizzards from the cavity. Wash
the outside of the chicken with cool water.
2.
Place chicken
or chicken pieces in a large stainless steel pot with the water, vinegar,
garlic, ginger, salt, cayenne pepper, and extra-virgin olive oil.
3.
Let stand 10
minutes before heating.
4.
Bring to boil,
removing scum that rises to the top.
5.
Cover, lower
heat, and cook for 8-12 hours.
6.
Remove chicken
from broth. Cool chicken enough to remove meat from bones.
7.
While chicken
is cooling add all vegetables to broth EXCEPT the parsley.
8.
Continue
cooking broth with vegetables.
9.
When meat is
cool enough, remove from bones and add back to broth with veggies.
10.
Cook until
veggies reach desired tenderness.
11.
Add chopped
parsley approximately 15 minutes before serving. This will impart additional
ions to the broth.
This can be pureed for
easier digestion.
The original recipe has you
adding all the vegetables at the beginning and cooking all (except parsley) for
the 8-12 hours. Norma feels it is easier to remove all the bones from the soup
before adding the veggies and, therefore, prefers to cook it this way.
