Chicken Soup

Category: 
Gluten-free, Casein-free, Soy-free, Egg-free, Peanut-free, Tree Nut-free, Shellfish-free, Broths, Soups & Stews, Main Courses
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A delicious Homemade Chicken soup my Mom taught me how to make years ago. It can be modified to suit your taste and what you have in your refridgerate!!  Original Recipe by Yvonne Callaway

Easy
Fairly cheap

Chicken Soup
Preparation time
Waiting time 10h

Ingredients

For 10 Dozen(s)

Recipe

  • 1 Organic, free range chicken
  • 1/4 cup(s) Braggs Apple Cider Vinegar - Raw unfiltered
  • 1 large diced yellow organic onion
  • 1/2 cup(s) orgnaic rice and/or lentils
  • 6 stalks diced organic celery (including the leaf)
  • 1 large diced organic carrots
  • 5 Diced organic green onions
  • 1 cup(s) diced organic Butternut squash (optional)
  • 6 stalks diced organic parsley
  • 2 cloves organic garlic - minced
  • 1 teaspoon(s) Organic Oregano
  • 1/2 teaspoon(s) Organic Thyme
  • 1 teaspoon(s) Sea Salt (add more if needed for taste)
  • 1/4 teaspoon(s) Pepper (more if needed to taste)

Chicken Soup Directions

  1. In a Crock-Pot add whole chicken, diced onion, Apple Cider Vinegar.
  2. Cover with filtered drinking water.
  3. Turn Crock-Pot to high and cover. Leave to cook for 6 to 8 hours. The longer you cook it, the more minerals & nutrients you will get out of the bones, skin & meat. And the more flavorful!
  4. Unplug Crock-Pot.
  5. Let stand for 1 to 2 hrs to cool, until you can handle the meat. Remove as much of the meat as possible. Pour the the rest of the broth through a strainer into a large pot.
  6. (If you want to make bone broth, put the bones, skin, etc back into the crock pot, cover with water again, cook until bones fall apart.)
  7. Add to broth  lentils and/or rice simmer 1/2 hour.
  8. Add all the vegetables and spices.
  9. Simmer until vegetables are tender.
  10. Add diced chicken meat.
  11. Simmer a few minutes more to warm the chicken and serve.

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