Chicken Soup

ROASTING THE CHICKEN

INGREDIENTS:

• 1 whole chicken, mostly defrosted

• 1-2 fresh sprigs of thyme, sage, and rosemary

• Butter

• Coarse sea salt and fresh ground Pepper

• 1 cup organic white cooking wine (optional)

INSTRUCTIONS:

1. Place chicken in either a roasting pan for the oven or in a crock pot.

2. Pat dry and then rub down with butter.

3. Stuff cavity with sprigs of fresh herbs.

4. Season generously with coarse sea salt and fresh pepper.

5. Pour white wine into bottom of pan or crock pot.

6. Cover and roast in oven at 275 for 2.5 hours or cook in crock pot on low for 6 hours (or until done).

7. Set aside to cool and then remove all meat off the bones. Save bones and set aside meat in the refrigerator.

MAKING THE STOCK

INGREDIENTS:

• Bones of one whole chicken (additional chicken feet if desired)

• 4 bay leaves

• 1-2 tablespoons raw apple cider vinegar

• 1 gallon filtered water

INSTRUCTIONS:

1. In either a large stock pot or crock pot, place all bones and any juices from roasting the chicken.

2. Cover chicken bones with gallon of water.

3. Add in apple cider vinegar and bay leaves.

4. On stovetop bring to a boil and reduce to a low simmer for at least 4 hours – preferably longer up to 8 hours.

5. If using crock pot, cook on high for 1-2 hours and then reduce to low for 8 hours or overnight.

6. Cool stock and strain through a fine mesh strainer into a stock pot to make soup or into freezer safe containers.

COOKING THE SOUP

INGREDIENTS:

• 1 gallon previously made stock

• Chicken meat from previously roasted chicken

• 1 cup of brown rice (or substitute with cauliflower finely "riced")

• 1 tablespoon of whey, lemon juice or raw apple cider vinegar (for brown rice option)

• 1 large onion, diced

• 4-5 carrots, diced

• 3 stalks of celery, diced

• 3 green onions, diced

• Vegetables: 1 cup chopped cabbage, 1/2-1 cup frozen sweet corn, 1/2-1 cup frozen peas (optional)

• 2 tablespoons rubbed sage

• 2 tablespoons dried thyme

• 2 teaspoons coarse sea salt (or more to taste)

• Fresh ground black pepper

• 1/2 teaspoon ground ginger and ground garlic (optional)

INSTRUCTIONS:

1. If using brown rice, the night before you make the soup, place brown rice in a bowl and cover with water by 1-2 inches. Add in the tbsp of whey, lemon juice or raw apple cider vinegar. Soak overnight and when ready to make the soup, strain off the water from the rice.

2. Place gallon of stock into stock pot and add the strained rice. Bring to a boil, reduce heat to a simmer and simmer for 1 hour.

3. Meanwhile, chop vegetables and add vegetables to the stock.

4. Add additional herbs and seasonings and continue to simmer for the hour or until rice and vegetables are tender.

5. Lastly chop roasted chicken meat into bite size pieces (careful to check for any bones) and add to the soup.

6. Season with sea salt and pepper to taste.

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Chicken Soup

Creator: Jen Lawrence

INGREDIENTS

CHICKEN:

• 1 whole chicken, mostly defrosted
• 1-2 fresh sprigs of thyme, sage, and rosemary
• Butter
• Coarse sea salt and fresh ground Pepper
• 1 cup organic white cooking wine (optional)

STOCK:

• Bones of one whole chicken (additional chicken feet if desired)
• 4 bay leaves
• 1-2 tablespoons raw apple cider vinegar
• 1 gallon filtered water

SOUP:

• 1 gallon previously made stock
• Chicken meat from previously roasted chicken
• 1 cup of brown rice (or substitute with cauliflower finely "riced")
• 1 tablespoon of whey, lemon juice or raw apple cider vinegar (for brown rice option)
• 1 large onion, diced
• 4-5 carrots, diced
• 3 stalks of celery, diced
• 3 green onions, diced
• Vegetables: 1 cup chopped cabbage, 1/2-1 cup frozen sweet corn, 1/2-1 cup frozen peas (optional)
• 2 tablespoons rubbed sage
• 2 tablespoons dried thyme
• 2 teaspoons coarse sea salt (or more to taste)
• Fresh ground black pepper
• 1/2 teaspoon ground ginger and ground garlic (optional)

INSTRUCTIONS

ROASTING THE CHICKEN:

1. Place chicken in either a roasting pan for the oven or in a crock pot.
2. Pat dry and then rub down with butter.
3. Stuff cavity with sprigs of fresh herbs.
4. Season generously with coarse sea salt and fresh pepper.
5. Pour white wine into bottom of pan or crock pot.
6. Cover and roast in oven at 275 for 2.5 hours or cook in crock pot on low for 6 hours (or until done).
7. Set aside to cool and then remove all meat off the bones. Save bones and set aside meat in the refrigerator.

MAKING THE STOCK:

1. In either a large stock pot or crock pot, place all bones and any juices from roasting the chicken.
2. Cover chicken bones with gallon of water.
3. Add in apple cider vinegar and bay leaves.
4. On stovetop bring to a boil and reduce to a low simmer for at least 4 hours – preferably longer up to 8 hours.
5. If using crock pot, cook on high for 1-2 hours and then reduce to low for 8 hours or overnight.
6. Cool stock and strain through a fine mesh strainer into a stock pot to make soup or into freezer safe containers.

COOKING THE SOUP:

1. If using brown rice, the night before you make the soup, place brown rice in a bowl and cover with water by 1-2 inches. Add in the tbsp of whey, lemon juice or raw apple cider vinegar. Soak overnight and when ready to make the soup, strain off the water from the rice.
2. Place gallon of stock into stock pot and add the strained rice. Bring to a boil, reduce heat to a simmer and simmer for 1 hour.
3. Meanwhile, chop vegetables and add vegetables to the stock.
4. Add additional herbs and seasonings and continue to simmer for the hour or until rice and vegetables are tender.
5. Lastly chop roasted chicken meat into bite size pieces (careful to check for any bones) and add to the soup.
6. Season with sea salt and pepper to taste.

https://www.spiritofhealthkc.com/health/chicken-soup

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