The Healing Recipe-Chicken Soup
The Healing Recipe– Chicken Soup
Soups and stocks made from the bones of chicken, fish, lamb, venison or beef contain minerals, gelatin, cartilage, collagen and electrolytes to help heal and give life. For centuries it has been used to heal people. It’s been called Jewish Penicillin. However, the tradition or art of making souphealthy has generally been lost. Two keyfactors to making it a super food; length of time cooked and organic ingredients.
Every ingredient listed in this recipe is vital for your health. Pour all in a large pot, simmer for many hours- and you’ve got a powerhouse all in one stock pot. Soup or stock made the right way can help reduce inflammation, reduce joint pain, strengthen your immune system, repair intestinal wallfrom effects ofIBS,Celiac and Crohn’sdisease, be an antibiotic overuse and so much more.
If you want to be healthy eat this chicken soup. If you wantto boost your immune system- eat this soup. If you need to bring a meal to a sick family- make this soup. If you want your house to smell heavenly- make this soup. If you’ve had a lot of health issues for a long season- eat at least one serving of this once a day, every day, and enjoy!
The Healing Recipe- Chicken Soup
2 1/2 gallonsfiltered cold water- (You can lessen this if your pot isn’t big enough)
1 tablespoon apple cider vinegar
4-6 tablespoons organic extra virgin coconut oil
1 medium organic, free range or kosher whole chicken
5 organic carrots, peeled and sliced
6 stalks organic celery, sliced
2-4 organic zucchini, sliced
2 large or 3 medium organic onions, diced
2 heaping tablespoons of grated ginger( buy in jar or fresh and grate)
5 cloves garlic, diced or minced (less if garlic bothers you more if you love garlic)
2-4 tablespoons high mineral Celtic sea salt
1 large can of organic fire roasted crushed tomatoes
2 cups of uncooked organic brown rice
1 large bunch organic parsley
*curds- see below
Every ingredient is vital in this recipe, except for the crushed tomatoes and rice. Those two are the only ingredients that can be left out. If you leave them out it will lack in flavor and filling, but it will be healthier to your body. For a very sick person you must not add tomatoes and rice. This recipe has helped rejuvenate many a sick people.
Importance of each ingredient:
1. Filtered water- I use our well water it is 275 feet deep, has been tested for pollutants (has none) and is filtered. It is better water than you can buy at the store. If you don’t have access to good water buy filtered water. Do not use chemical laden city water. Make sure your water is cold when you put the ingredients in. This helps fibers open slowly, releasing nutrients and optimum flavor.
2. Apple cider vinegar- Helps draw minerals from the bones and into your soup.
3. Organic extra virgin coconut oil- Even though a whole chicken has plenty of fat-you’re adding this for your health. It contains large amounts of lauric acid, which havepotentanti-fungaland antimicrobial properties.
4. Organic chicken- if at all possible use organic chicken. It has so much more nutrients for your health. Bones from beef, lamb, wild game, turkey, and duck can all be used to make a good broth or stock if you don’t have a chicken. Bones can be saved in zip lock bags in the freezer until it’s time to make up a batch of stock. They can be bought, too, from local natural-foods stores.
5. Carrots- rich sources of carotenoids, B vitamins, phosphorus, calcium and all important iodine. Use organic.
6. Zucchini- restores sodium-exhausted liver.
7. Onions- Contain carotenoids, B complexvitamins, C vitamin, calcium, magnesium, potassium and sulphur compounds. They help kidney function and have antibacterialproperties.
6. Ginger- It is an anti-inflammatory so it to help arthritis, pain, inflammation and stiffness. Gingerimproves the absorption and assimilation of essential nutrients in the body. It helps ease gas and sickstomach.
8. Garlic- Antimicrobial, anti-inflammatoryand antibiotic properties just to name a few benefits. Read this article for a list of the other things it is good forhttp://naturalsociety.com/benefits-of-garlic/.
9. Fire roasted crushed organic tomatoes- This should not be included in your soup if you have sensitivity to salicylates, the nightshade family of foods, or if you have severe digestive issues. Roasted tomatoes give an added flavor our family enjoys.
10. Organic brown rice or quinoa- I add this for bulk not for nutrition,never everuse white rice. It has no nutritional value for your health. If I’m making soup for asick person, I do not add a simple starch like rice or quinoa, or the tomatoes. If your intestinal tract is inflamed, you shouldn’t have tomatoes or rice until you are healed.
11. Mineral Celtic sea salt- Is high in organic iodine, contains trace minerals, sodium chloride and magnesium salts.
12. Parsley-http://naturalhealthtechniques.com/diet_nutritionparsleybenefits.htm The list is too long to write for the health benefits. Read it for yourself. Add to soup when it is finished cooking.
Parsley has a tripetide called glutathione. It’s a substance composed of 3 amino acids containing cysteine, glutamic acid and glycine, which serve as both a hydrogen acceptor and donor. It acts as an antioxidant and can inactivate cancer causing agents that may damage cells. It seems to neutralize rancid, oxidized fats that initiate the artery clogging process. If parsley is cooked it can kill 30 to 60 percent of the glutathione, if it is canned it kills 100% of it.
That’s why I add it at the end of cooking- fresh.
*curds- if you have curds add a tablespoon to each individual bowl when the soup is cool to touch along with the parsley. Never add curds to a liquid above 110 degrees. That would kill the good bacteria and living enzymes. For instructions on how to make curds read this post:http://sharonglasgow.com/2012/07/how-to-make-curds-and-whey.
Where to find raw milk?http://www.realmilk.com/
Directions:
Place all ingredients (except for rice and parsley) into a large stock pot. Let sit for 10 min’s before you turn the heat on. Bring to slow boil then turn down to simmer for10-24 hours! Yep, the longer you cook it the more nutrient dense it becomes. Simmering the broth, not boiling ensures clarity in the broth.
Take chicken and bones out of pot. Add rice or quinoa to broth, cook until done. Let chicken cool, pick chicken off thebones (the small bones will crush between your fingers-add those to the soup). When rice is done add the chicken back to the broth. Let it cool a bit before you eat. You may freeze this. Eat every day for your health. You’ll know if you have a generous amount of gelatin in your soup, if when cooled it becomes thick. This is a super food for people with digestive issues, bone disorders, arthritis, cancer, Lyme disease, and other ailments.
If you make this for someone who is very ill you will need to puree it. Pureeing it helps in digestion process and takes work off the digestive system.
Recipe to get well:
1. Eat soup or clear stock atleastonce a day. Eat cultured plain yogurt everyday- preferably unpasteurized. If you’ve got major digestive issuesonly use goat dairy. Eat organic eggs, meat, fish and fermented vegetables for the rest of your life.
2. Ask Jesus to heal you.
3. Read and believe James 5: 13-16
“Is anyone among you suffering? Let him pray…Is anyone sick? Let him call for the elders of the church, and let them pray over him, anointing him with oil in the name of the Lord. And the prayer of faith will save the sick, and the Lord will raise him up. And if he has committed sins, he will be forgiven. Confess your faults to one another, and pray for one another, you that you may be healed. The effective, fervent prayer of a righteous man avails much.”
Chicken soup ingredients- I didn’t have Celtic Sea Salt, so I used regular sea salt
Put all ingredients in pot except for parsley and rice and bring to boil-turn down to simmer for 10-24 hours
Chicken soup without crushed tomatoes cooking
I like the added flavor of the fire roasted crushed tomatoes-only use organic tomatoes
I cooked this batch for 17 hours- sometimes I only have time for 10. The longer you cook it the more medicinal it is. The chicken is cooling in the bowl.
I ladled two quarts of broth off the top of my soup- we’ll drink a small cup of this with meals
Add neck, liver, gizzards to your soup. The neck falls apart and you’ll see the vertebrate after 17 hours of cooking, the bones crush easily. Crush them and add to the soup, if they aren’t cooked long enough they won’t crush, toss them out if they are hard. On the left you can see the vertebrate before i crush it. On the right, crushed it is soft.
I added a little quinoa to my soup, parsley and a dollop of curds when it cooled. If you don’t have homemade curds, add plain yogurt for the probiotic properties (Goat if you have digestive issues) Delicious!!
