Our Chicken Soup
1 whole organic free-range chicken
2 beef marrow bones
8 carrots
6 stalks celery
1 parsnip
1 rutabaga
1 turnip
1 celeriac
2 bunches parsley
1 onion
2 leeks
salt
peppercorns
vinegar
noodles of choice
Find a large stock pot. Quarter the chicken, reserving the organs. With a cleaver, chop the neck and wings. Skin the chicken, keeping the skin on the wings. Add the bones, meat, organs, neck and wings to the pot. Add in the vegetables, all in large chunks. Quarter the round roots, cut the tapered ones into thirds. If they are not organic, make sure to skin them first. Put in a quarter bunch of parsley, a few pinches of salt and two pinches of peppercorns. Add water to cover and two tablespoons of vinegar. Let sit for 30 minutes. Turn heat on high. When the pot starts to boil, pay attention. Any impurities will rise to the top as foam. Skim this off. Keep boiling and skimming until no more foam forms. Then cover and simmer.
The longer you simmer, the yummier this will get. Two hours or more is best. If you want to make this a stock, simmer all night long and the following day. 8-24 hours. In the last 10 minutes of simmering, add in a bunch of parsley to the pot. It adds vitamins and minerals as well as flavor. Remove from heat, strain into another pot. Boil noodles in the hot stock pot. You can use some broth to flavor the water. Search the strained soup mixings for the edible chicken and carrots. Chop or shred the chicken, slice the carrots. Throw away all other vegetables and bones.
Place some chicken, carrot slices, noodles and broth serving bowls. Garnish with fresh parsley.
I've heard of adding garlic and cayenne for their benefits as well. How do you make yours?
Happy healing!
6 years ago
Wow! I never thought to add beef marrow bones. That's a very good idea.
ReplyDeleteWith my chicken soup, I start with the bones (& sometimes spiced skin) of a whole chicken that I roasted. In the stock, I throw a whole bunch of herbs tied together with a string. In the soup, I go more traditionally American - celery, carrots, onion. So yummy! I'm totally going to try putting root veggies in next time.