Gluten free, Dairy free, Nut Free, Refined Sugar Free, Whole 30, Paleo, SCD Legal. Use organic ingredients whenever possible.
- 1 Whole Chicken (preferably pasture-raised, or organic is 2nd best)
- 1 stalk celery cut in half
- 4 whole carrots cut up into bite-size pieces
- 1 large onion quartered
- 1 bay leaf
- 2 tbsps Raw Apple Cider Vinegar
- 2 tbsps coconut oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper (avoid if doing Autoimmune Protocol Diet)
- 1 inch of peeled raw turmeric root
- 1/2 inch of peeled raw ginger root
- Enough water to cover chicken
- Put all ingredients (except for turmeric) and ginger into a large pot or slow cooker
- If making on the stove, bring to a boil then cook on low for 4 hours, if making in the slow cooker, cook on low for 7 hours
- Remove chicken and vegetables and set aside
- Strain broth through a fine mesh strainer into a separate non-plastic) container
- Discard celery and onion
- If experiencing digestive distress, purée carrots before returning them to the broth, if not experiencing digestive distress then add chopped carrots back in as is
- Grate fresh turmeric and ginger and stir into the soup
- Remove chicken meat from bones, shred into small pieces, and return to soup
- Allow soup to cool then refrigerate
- Remove top layer of fat from chilled soup
- Heat up desired portion on the stovetop.
.svg)
.svg)
