Kim's Journal, Nutrition and Prevention

Kim’s Bone Broth and Chicken Soup Recipe

Chicken Bone Broth – Taken from INTERNAL BLISS, Recipes designed for those following the Gut and Psychology Syndrome diet

  • Chicken Bones from 2 chickens (roasted with meat removed). To roast chickens, place in the oven at 370 degrees for 1 1/2 hours or until internal temp reaches 170.  Before roasting salt the chickens and put a half onion in each cavity for flavor and moisture.
  • Filtered Cold Water – 4 quarts
  • 1 Tbsp Salt (Himalayan or Celtic Sea Salt)
  • 1 Tbsp Apple Cider Vinegar
  • 4-5 bay leaves
  • Veggies: onion, garlic, carrots, celery, parsley, thyme, rosemary

1. Place the bones in a large stockpot and cover with cold water. Bring to a boil and skim off the scum that will rise to the top. Turn down to a simmer or low.

2. Add the vinegar and salt and veggies. Let this broth cook for 24 hours. You may need to add more water as it evaporates. The minimum amount of cooking time would be 12 hours, but a least overnight is best. Strain the bones and veggies out and toss. The longer you cook the bones, the more medicinal your broth will be.

3. If you plan on drinking your broth in a mug add some seasonings first.  Chili powder, cumin, salt, italian herbs, gluten free mustard, and sugar free salsa are a few we like. Strain before drinking.

Best Friend Soup – by Kim Martindale

Ingredients:

  • Chicken white or dark meat roasted or boiled; pulled apart or cut in small pieces 2 quarts of bone broth (recipe above)
  • 1 tablespoon of fat left from roasting a chicken
  • 4-6 carrots, sliced
  • 4-6 stalks of celery, chopped
  • 1 large sweet onion, chopped
  • 3-4 tomatoes, diced
  • 4-5 cloves of garlic, sliced or crushed
  • 1-2 cups of frozen green beans
  • 1-2 tablespoons of Italian Seasoning (if you like it spicy)
  • 2 teaspoons of Cumin
  • 2 teaspoons of Chili Powder
  • Salt and pepper to taste
  • 1 teaspoon mustard
  • 1 Bay Leaf
  • Optional: a half cup of pineapple salsa, organic tomato basil pasta sauce, or picante sauce.

Saute the veggies in fat left from roasted chicken; add the seasonings, and simmer until slightly tender in a large skillet or soup pot. I add frozen green beans to the fresh veggies giving them time to get tender as well.

Put the veggies into a stock pot and add chicken pieces and chicken broth until you have the desired amount of liquid. Let soup reach desired tenderness and enjoy!

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About Kim Martindale

Mother of two, wife of one, home manager, gardener, student of health and wellness, world traveler, nature lover, researcher, Jesus follower, community builder. I'm seeking to become resilient and to live sustainably. I desire to give back and share what I'm learning with others.

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