HEALTHY CHICKEN SOUP

Nov 8

Chicken soup naturally boosts your immune system. The nutrients from cooked vegetables become readily available to be easily absorbed into the body. The chicken is cooked with bones and skin to add healthy fats that are important for natural healing. Especially in the fall when we transition into cooler weather, we spend less time outdoors and are more vulnerable to catch colds or the flu. This soup, made only with whole ingredients, gives the immune system extra boosts. I use free range, local chicken, and the salt comes from a natural unrefined source containing extra minerals and trace elements. The soup makes a great school lunch and heart warming autumn dish.

SERVES 6
INGREDIENTS
14 cups cold water
1 tsp whole peppercorns
1 tbsp sea salt
5 whole dill sprigs
2 cloves garlic
1 yellow onion
1 bay leaf
1 bunch of carrots with greens
4 ribs of celery
2 bone-in, skin-on chicken breasts (I buy local, free range chicken)

INSTRUCTIONS
Quarter the onions, leaving the peel on. Peel the garlic. Rinse the carrot greens and dill springs.
Peel the carrots and rinse the celery ribs.

Add the water, peppercorns, sea salt, bay leaf, garlic, onions, 3 dill sprigs, and carrot greens to a large stock pot. Cover with the lid and bring the water to a boil on high heat.

Once the water is boiling, lower the heat and add the chicken breasts, carrots, and celery ribs and simmer for about 20 minutes until the chicken is cooked through. Remove the chicken, carrots, and celery ribs from the soup and set aside. Carefully strain the soup through a large sieve into a large bowl or cook pot. Return the broth to the stock pot.

Remove the bones and skin from the chicken and tear the meat into bite-size pieces. Cut the celery and carrots into 1/2” slices. Return the chicken meat, carrots, and celery to the stock pot. Heat all of the ingredients for two minutes and serve.

Chop remaining dill for garnish.

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