Norma Aston's Chicken Soup

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.