WENDY’S HOMEMADE CHICKEN SOUP – WENDY BLANCHARD, M.S., CHHC

This is my go to for healing whenever I am feeling under the weather, fighting any kind of illness, or enjoy as a comfort food. My mother and grandmother always made chicken soup when we were sick as we were growing up, and I followed suit with my family. This is my yummy homemade version of the Jewish medicine I was given as a child!

INGREDIENTS:

1-32 oz. box of Organic Chicken Broth
1-32 oz. box Organic Creamy Tomato Soup
2 cups organic celery, cut into small pieces
2 cups organic carrots, peeled and chopped
1 cup organic sweet potato, peeled and chopped
4 organic parsnip, peeled and chopped
1 large organic turnip, peeled and cut
1 large organic zucchini, chopped
2 cups organic mushrooms, cut
a nice big handful of fresh organic parsley
big handful of fresh organic basil
1/2 teaspoon Kosher or Himalayan salt
1/4 teaspoon organic black pepper
1 T. Organic Celery Salt
1-1 1/2 lbs. organic cut up whole chicken, preferably pastured

INSTRUCTIONS:

Wash off the chicken and veggies and place into a soup pot with the remaining ingredients. Cook for about 1 1/4 hours. Check to see if the chicken is cooked. It should be white on the inside. Wait for the soup to cool down and remove the skin from the chicken, and cut chicken into chunks. Add back into soup, and serve. You can add in your favorite healthy grain such as amaranth, millet or quinoa.

To your good health!

Wendy

 

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