Mama’s Snow Day Chicken Soup
– Whole organic chicken – 2 medium onions – 5 cloves of garlic (large), diced – 4-6 medium carrots chopped – 4-6 stalks of celery – 4 small yellow beets, without skin, cubed – 1 package of shiitakes, diced – 1 package of organic corn – 2 cups cooked organic white beans – ½ bunch of cilantro – ½ bunch of parsley – 2 cups of diced tomatoes or cans of organic – 2+T of Extra Virgin Olive Oil – 10-12 cups of filtered water – 1+T ACV – 2 stock pots or 1 stockpot and 1 pasta pot – 2T dried thyme, 2T oregano, 2T cumin – 2T of sea salt (to start), 2T fresh cracked pepper – 2 Bay leavesChicken & Broth:
– Whole organic pastured chicken rinsed and put in pasta pot (pot with strainer built in) or a stock pot, which then would need to be drained – Fill pot with filtered water to cover chicken, but not too high if boiling in pasta pot, since it will boil over and make a mess. – Include all scrapes i.e.: bottoms & tops of celery, carrots, etc. – 1T each of: oregano, thyme, cumin, sea salt, pepper & ACV – 2 Bay leaves – Bring to a rolling boil for 20 minutes, and lower for another 40 minutes – Strain broth – Remove chicken and carve into small pieces – Add chicken and broth to stockpot below – Discard scraps, or continue to cook bones for more broth by adding water, herbs & ACVBringing the Soup together:
– Add EVOO to bottom of separate stockpot. – Add in onion & garlic for a few minutes on medium. – 1T each of: oregano, thyme, cumin, sea salt, pepper – Then add a few ladles of the stained broth in the corresponding pot to slow down the cooking. – Add: carrots, celery, beets and let cook for 30-40 minutes – Add tomatoes and/or tomato sauce – Add: shiitakes, corn, white beans, cilantro & parsley – Let cook another 10-15 minutes, and serveMade with love,
Dr. Ann Marie De Gregoria – Board Certified Naturopathic Doctor, Holistic Nutrition Therapist Master, Board Certified Holistic Nutrition®
www.foodasthymedicine.com
