Chicken soup didn’t earn the nickname “Jewish Penicillin” for nothing – the stuff works. If you’re suffering from digestive issues of any kind – be it diarrhea, constipation, IBS, IBD, a leaky gut, or any of a number of other digestive distresses, preparing this soup is well worth your time.
While many store-bought soups claim to offer healing benefits, they often contain preservatives and other chemical additives that counteract any potential benefits you might receive. On top of which, I can promise you that this homemade soup will be exponentially more flavorful than anything you’ll find in a store.
- 3.5 Liters Filtered Water
- 1 TBS Apple Cider Vinegar
- 4-6 TBS Organic Coconut Oil
- 1 Medium-Sized Organic, Pasture-Raised Chicken
- 2-4 Chicken Feet (Optional)
- 8 Organic Peeled and Cut Carrots
- 6 Stalks Organic Celery
- 2-4 Peeled and Sliced Organic Zucchinis
- 3 Medium Peeled and Diced Organic Onions – 1 White/1 Yellow/1 Red
- 4 Inches Grated Organic Ginger
- 5 Cloves Organic Garlic (Omit if you have upper GI problems or severe heartburn)
- 2 TBS Celtic Sea Salt
- 1 Large Bunch Organic Parsley
- Wash the chicken thoroughly and place it in a large stock pot.
- Wash, peel and cut up the carrots. Place them in the stock pot.
- Wash and cut the celery. Place it in the stock pot.
- Wash, peel and cut the zucchinis. Place them in the stock pot.
- Wash, peel and dice the onions. Place them in the stock pot.
- Wash, peel and grate the ginger. Place it in the stock pot.
- Wash, peel and crush the garlic. Place it in the stock pot.
- Sprinkle 2 TBS of Celtic Sea Salt in the stock pot.
- Drop 4-6 TBS of Organic Coconut Oil in the stock pot.
- Drop 1 TBS of Apple Cider Vinegar in the stock pot.
- Pour 3.5 Liters of Filtered Water in the stock pot.
- Mix everything around with a ladle or large spoon, leaving the chicken on the bottom. Let sit for 30 minutes with the lid on.
- After 30 minutes, place the stock pot on the stove with the lid on and bring to a boil.
- Once boiled, remove the lid and stir the soup once.
- Place the lid back on and reduce heat to simmer. Let simmer for 18-24 hours.
- When simmering is done, clean and cut the parsley and place it in the stock pot.
- Put the lid back on and let simmer for another 2 hours.
- Feeds 8-10 people in one sitting, or one person for 3-4 days. Enjoy!