For centuries folk lore has extolled the extraordinary healing properties of chicken soup. And for good reason. Vegetables retain the maximum amount of nutrients when cooked in soup. That is because you are eating both the vegetables, and the water they were cooked in. Soup really is, good food.
The broth is the best part of this amazing soup. Not only does it have the goodness of the vegetables, it also contains the minerals and collagen from the bones. Bone broth has long been known to be a richly medicinal food. It is given for acute illnesses like the cold and flu, as well as many chronic conditions like auto-immune disorders, and leaky gut.
Chicken soup is also a way to extend one meal into two or even three meals (the leftovers make a great lunch). Organic chicken is expensive. You want to get as much out of it as you can. Whenever I roast a chicken my family knows that, within a few days, we will be having chicken soup.
The last time I made this soup, Sam, my 2 year old, told me “This soup makes me happy.” It came out more like “Dis thoop makes me hoppy.” I wish I had it on tape to play on constant repeat. It makes me happy too.
The better quality the chicken, the better the soup. I like Murray's and D'Artagnan.
- chicken carcass -
- chicken - 1 cup, cooked and chopped
- carrots - 9, medium or large
- lemon - 1/2 a lemon
Lemon contains Vitamins C and B as well as phosphorous proteins which help to strengthen the immune system, and enable the body to fight disease. The acidity in lemon juice helps to purify and cleanse the colon, while the acid helps to break up any food, toxins or nutrients hanging out in your digestive system. Lemons stimulate the release of enzymes and help convert toxins into a water-soluble form that can be easily excreted from the body.
- spanish onions - 2 - organic preferred
- celery - 4 stalks
Celery is a great source of vitamins and minerals. Rich in flavanoids which help to protect from certain cancers. Naturally low in calories, celery has a high soluable fiber content which helps keep the digestive track moving. It helps to boost the immune system and your metabolism all while helping the body to maintain a proper PH.
- kombu - 2 pieces. This is a Japanese sea vegetable. I include it all of my soups and stews. It doesn't add a lot of flavor but it add's a ton of nutrients to the broth.
- rosemary - 2 stems
- water - 12 cups (for stove - use 8 if you're using a crockpot)
- canola oil - 1 tbsp
- Tinkyada gluten-free brown rice spaghetti-style noodes - 1 cup uncooked
- salt & pepper - to taste
- apple cider vinegar - 1 tablespoon
Roughly chop 3 of the carrots, the celery and 1 onion (keep the skin on). Put in a large pot, or a 6 quart crock pot, with the chicken carcass, rosemary, lemon, kombu, apple cider vinegar, 1/2 teaspoon of salt and water.
If you are using a large pot on the stove, bring the water to a rolling boil and then turn temp down to medium-low. Leave it there, with a top off, for around 4 hours, stirring occasionally.
If you are using a crock pot, put it on high for 12 hours. You may switch it to low for an additional 12 hours if you choose. The joy of the crock pot is that you can throw all of the ingredients in in the morning, and then leave for the day, knowing you won't burn the house down. I also think it seals in more of the flavor, and nutrients, than cooking it on the stove.
Strain the entire contents of the pot or, crock pot, through a colander and discard the solids.
Finely chop the remaining onion (skin off this time) and carrots. Saute the onions and 1/2 the carrots in a large skillet with oil, until the onions are translucent, and the carrots are soft.
Add the onions and sauteed carrots to the broth. Blend with a hand blender for about 2 minutes, until smooth.
Add the remaining carrots and chopped chicken. Bring to a boil and then lower the temperature to a low-medium. It will need to cook for about 20 minutes, or until the carrots are softish. But not mushy. I like carrots with a little density.
Add salt and pepper to taste.
While this is happening, cook your noodles. I like to keep my noodles and my soup sperarate. I do this because I don't like it when the noodles get water logged. I add them bowl by bowl.