|Hot and nourishing soup|
NOURISHING CHICKEN SOUP
1 whole bird, skinned and washed
8 cups water (or enough to cover bird in pot)
1 tablespoon cider vinegar
5 garlic cloves, smashed
2 chilies (fresh or dried)
Place all ingredients in a stock pot (or crock pot) and cover. Simmer 12 hours- low and slow. Remove the bird- take the meat off the bones and refrigerate until needed. Place the bones back in the stock pot and simmer 12 more hours..skimming if needed.
The longer you cook the stock, the richer and more flavorful it is.
After 24 hours, strain through a fine mesh sieve (or cheese cloth), discarding bones/veggies.
Either freeze the stock in quart containers or place it in a large pot and make soup.
Broth from above (fresh or thawed)
4 onions, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stocks, coarsely chopped
2-4 zucchinis, thick sliced
1 small head broccoli, coarsely chopped
5 garlic cloves, finely chopped
4 inch of ginger, grated
2-4 tablespoons sea salt
2-4 teaspoons crushed red pepper
small bunch basil, rosemary, sage and oregano
a large bunch of thyme
chicken meat from earlier cooking
fresh parsley (to top at serving)
In a stock pot, simmer all ingredients (except the meat parsley) until veggies are fork tender. Stir in meat just to warm..adding parsley at serving time.
This soup freezes well in serving portions or quarts.
Fortunate for me, broth was already made and frozen for days like this. Chicken was leftover from Monday's dinner, and veggies were on hand making this a bit quicker process.
We have been eating this soup for several years now; when recovering from illness, detoxing after heavy meals (or seasonally), and after a nasty migraine. It is a blessing to us..I hope it is a blessing to you. Now, off to enjoy a little nourishing..after... :)