Saturday, June 13, 2009

How to Make Chicken Soup

When you make chicken, do you use your leftover bones and parts for soup? If you have never done this, it is a great way to make use of these parts for a nutritious base for soup or broth:

Kitchen tips start with pasture-raised, organic poultry. The minerals and nutrients from an organic, naturally-raised chicken carcass will be superior for your health. Always use organic vegetables, sea salt, and natural, organic, non-irradiated seasonings and pepper.

  • Cut up carrots, celery, and onions. Use as much or as little as you want. Each person has a preference of how much to include in a soup. Set aside your vegetables.
  • Place your chicken carcass or bones in a large enough pot to fill up with water (over the level of its contents).
  • Add a moderate amount of salt and pepper (to taste, you will go back in and taste your soup before it is finished and add a bit more).
  • Add one or two bay leafs to your pot.
  • Pour in a bit of organic, raw vinegar (apple cider is a good choice) to your pot.
  • Place vegetables in the pot with the chicken carcass. Cover the pot with a lid. Put your pot on the stove and turn the heat up until boiling.
  • When the pot boils, turn the heat down and allow to simmer for 90 minutes.
  • Somewhere during the cooking process, taste your soup to make sure you have added enough salt and pepper. Now is also the time to add other seasonings, if desired such as cumin, parsley, paprika, or thyme.
  • When your soup has simmered for 90 minutes, remove from heat and take out the bones and bay leaf/leaves.
Now you have a fantastically healthy broth. Add anything to the broth that you like for soup - chicken, turkey, ham, rice, vegetables, beans, or sprouted grain pasta. Be sure that if you are going to add legumes or grains that you soak them overnight before cooking with a bit of whey, kefir, lemon juice, or apple cider vinegar. You may also choose to add other seasonings or spices to your soup. When you add ingredients, bring your broth to a boil again and then simmer your soup for an hour or so to infuse your creation with all the flavor of what you add in.

If you are not going to eat your broth right away, store in the refrigerator or freeze for a later time.

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