Gut-Healing Chicken Soup


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


  1. Wash the chicken thoroughly and place it in a large stock pot.
  2. Wash, peel and cut up the carrots. Place them in the stock pot.
  3. Wash and cut the celery. Place it in the stock pot.
  4. Wash, peel and cut the zucchinis. Place them in the stock pot.
  5. Wash, peel and dice the onions. Place them in the stock pot.
  6. Wash, peel and grate the ginger. Place it in the stock pot.
  7. Wash, peel and crush the garlic. Place it in the stock pot.
  8. Sprinkle 2 TBS of Celtic Sea Salt in the stock pot.
  9. Drop 4-6 TBS of Organic Coconut Oil in the stock pot.
  10. Drop 1 TBS of Apple Cider Vinegar in the stock pot.
  11. Pour 3.5 Liters of Filtered Water in the stock pot.
  12. Mix everything around with a ladle or large spoon, leaving the chicken on the bottom. Let sit for 30 minutes with the lid on.
  13. After 30 minutes, place the stock pot on the stove with the lid on and bring to a boil.
  14. Once boiled, remove the lid and stir the soup once.
  15. Place the lid back on and reduce heat to simmer. Let simmer for 18-24 hours.
  16. When simmering is done, clean and cut the parsley and place it in the stock pot.
  17. Put the lid back on and let simmer for another 2 hours.
  18. Feeds 8-10 people in one sitting, or one person for 3-4 days. Enjoy!