Monday, February 17, 2014

Hearty Chicken Soup

Here's what you've all been waiting for... 

The classic, hearty, and super nourishing chicken soup that 'yo mama used to make you as a wee little lad when you were sick.

Well, chicken soup is more than just delicious. It's actually really nourishing, and there is no question in my mind why it's that go-to soup when we're feeling ill. I like making my own broth from roasting and boiling the bones, and this is the best thing to do because you get all of the benefits of the bone broth when you make your own!

Get the recipe for my chicken/turkey bone broth and all of its nutritional benefits by clicking here.

Here's the recipe for some super yummy and very heart chicken soup:




Ingredients:

1 tbsp coconut oil
1/4 tsp fresh dill
twig of fresh thyme
1/8 tsp dried oregano (I didnt have fresh on hand, so I used the dried herb. you can also use 5 drops oil of oregano if you have it on hand)
twig of fresh rosemary
1 large onion, diced small
3 celery sticks, diced small
2 large carrots, cut into half moons
4 garlic cloves, minced (if you're someone who doesn't care about the breath that is associated with eating large amounts of garlic, or want to scare away some nasty vampires, then use about 6-8 cloves which is what I did!)
6 C chicken stock
2 C chicken breast, chopped to your preferable size. 
1 tsp pepper
1/2 tsp mineral salt

Directions:

In a large saucepan, melt the coconut oil over low-medium heat and add in herbs. Cover with lid for about 1 minute. Be careful not to burn it! (This step of heating the herbs in the oil releases the natural essential oils that are in the herbs, and enhances the flavours. Trust me, it's worth it!)

The herbs will start to become quite aromatic. Once 1 minute has passed, add the diced onion, celery, carrot and garlic. Stir to make the vegetables mixed evenly and add cover for about 3-5 minutes. Make sure to stir every other minute!

Once the onions are transparent, pour in the chicken stock. Add in salt and pepper to your liking,

Let soup simmer on lowest heat for about 30-35 minutes. 

Add in the chicken breast, and let simmer for another 15 minutes. 

Remove from heat and the soup is now ready to be enjoyed!! 

** Be sure to remove the twigs from the stock. I'm pretty sure no one wants to wants to eat those.










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