Chicken and Vegetable Soup

🖨️ Print post

This recipe illustrates the tenth of our 11 Wise Traditions Dietary Principles to include gelatinous bone broth in soups, stews, gravy and sauces. It is adapted from recipes found in Nourishing Traditions by Sally Fallon Morell as well as the Nourishing Traditional Organic Chicken Soup recipe published by Leafie.

Here is a variation of the recipe below: Chicken Zoodle Soup—Grandma Inspired that the photo above is taken from.

Ingredients

• Poached chicken meat of a whole chicken
• Chicken broth – 1 to 2 quarts depending on your preference
  
• 3 organic celery sticks, chopped
• 2 organic small leeks, finely chopped
• 2 organic zucchini, sliced or cut into ribbons with a spiralizer to mimic noodles
• 1 bunch fresh thyme
• 1 bunch fresh bay leaves
• 1 bunch fresh parsley, finely chopped
• 1 tsp sea salt (adjust to taste)
• 1/2 tsp ground black pepper
• A knob of raw butter or ghee (for serving)

Instructions

1. Have chicken broth made in advance. Note that Sally Fallon Morell uses the terms broth and stock interchangeably in her book Nourishing Traditions.
2. Poach a whole chicken. Save the carcass and bones to make chicken broth at this time or refrigerate/freeze to make another time.
3. Chop or mince your carrots, celery, and leeks depending on how large you like your vegetables. For the zucchini, you can slice them traditionally or use a spiralizer to create fun veggie ribbons.
4. Once the poached chicken is fully cooked through, carefully remove the whole chicken from the pot and let it cool slightly. Pull the chicken meat away from the skin and bones, shredding it into bite-sized pieces.
5. Cook the vegetables in the chicken broth. Add the fresh thyme, bay leaves, carrots, celery, leeks, and zucchini into the hot broth. Simmer gently on low heat for about 10 to 15 minutes until the vegetables are tender but not overcooked.
6. Discard the bay leaves and thyme stems. Portion the shredded chicken into serving bowls, ladle the steaming hot soup and veggies over the top, and season with sea salt and black pepper. Stir in a handful of freshly chopped parsley and top with a generous knob of butter to add stable traditional fats that assist with nutrient absorption.
   

🖨️ Print post