Nourishing Traditional Organic chicken soup
Organic chicken soup is a wholesome hearty staple of my family’s diet.
Rich in easy to assimilate minerals and amino acids it has a warm, comforting way of soothing aches, stuffy noses and scratchy throats making it the perfect cold and flu season food. Broths and stews have long been administered by grannies in the know used for its power to combat colds and flu and to build strong immunity, highly recommended by the WA Price Foundation, the Paleo and GAPS diets as an ideal source of nourishment and sustenance.
Every autumn season I stock up my freezer with this and other savoury homemade nutrient dense soups and broths. I can then magically serve up a steaming bowl each day of delicious soup, adding in fresh herbs or additional chopped vegetables to adjust the flavour.
- 1 whole organic free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
- 2 onions, peeled and sliced
- 2 sticks celery, finely chopped
- 2 carrots, peeled and finely diced
- 1.2 litres/2 pints cold filtered water
- 2 tablespoons cider vinegar
- 1 bunch of freshly chopped parsley
- 1 tspn of sea salt and a pinch freshly ground black pepper
- Place chicken or chicken pieces in a large stainless steel pot with water, with vinegar and cover with the water. Gently bring to a boil, reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock on the lowest heat, the richer the flavour and the more nutrients are preserved.
- Add in vegetables and on a low heat until tender, approximately up to an hour.
- If using a whole chicken remove the chicken whole and allow to cool. Then cut into portions (the meat will easily fall away) and add the chciken pieces to the soup.
- Add parsley 10 minutes before serving.
- Season, to taste, with sea salt and freshly ground black pepper and garnish with parsley or thyme and serve