Is there any other food more comforting than chicken soup when you are feeling under the weather? I know my grandmother and mother both prepared some sort of chicken soup or porridge when I was sick. When our son first started the Specific Carbohydrate Diet, the first recipe was chicken soup. It's amazing how something so simple to make can heal so much in our body. The fact that this is such an integral part of a diet that heals the gut and inflammation should prove that chicken soup isn't just for colds anymore!
Ingredients
- 8 piece chicken parts (I prefer kosher or organic chicken)
- 1 bunch organic carrots
- 1 bunch organic celery
- 2 large onions
- 2 tablespoons sea salt
- 1 tablespoon black pepper
- Juice of 1 lemon
- 8 quart stock pot
Method
- Wash the carrots and celery.
- Peel the carrots and cut in half. Put in the stock pot.
- Cut the end of the celery and proceed to cut the stalks in thirds. Place in the stock pot.
- Cut the onions in half and discard the outer shell. Put in the stock pot.
- Clean the chicken properly and add to the stock pot with the vegetables.
- Add enough cold water so it covers the ingredients.
- Place on a medium to high heat and bring to a boil.
- Reduce heat to medium and add the salt, pepper and lemon juice. Cook for 20 minutes.
- During the cooking process skim off any scum that rises to the top. You will have less if you use organic and kosher chicken.
- Lower the heat and cook for an additional 20 minutes.
- Turn off the stove and let sit for 10 minutes. Proceed to remove the chicken pieces first and put in a bowl.
- Remove the celery and carrots and put in the same bowl as the chicken. Remove the onions and discard.
- Let the vegetables and chicken cool before cutting into bite-sized pieces.
- Place the soup back on medium heat and add the vegetables and chicken.
- Season to taste.
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