Chicken Stock + Soup Recipe

Chicken soup is one of the most nourishing meals you can cook for yourself and your loved ones. There's a reason you are called to it when sick or healing... it soothes a chilled body, an upset stomach, a cold and, when working with your autoimmune condition, it should be a staple! Why is that so?

When made properly, a homemade chicken stock (the liquid base of your soup) contains gelatin & collagen from the chicken bones used (be sure to always source a clean and healthy chicken). Gelatin contains amino acids and have many healing qualities. They help break up mucous, support blood sugar regulation, repair tissue, boost immunity and can be calming for the nervous system. Plus, the broth is hydrating. Chicken soup is easily digestible, sits well on an irritated digestive system, and improves gut health due to it's repairing qualities.

The classic ingredients in a chicken soup include carrots, celery and onion, all of which contain their own beneficial characteristics such as being antioxidant, anti-inflammatory and anti-histamine.

I always have chicken stock in my freezer. It is something you can make with leftover chicken bones (after roasting a chicken, or purchasing a rotisserie). It is something that you can keep refrigerated for several days or freeze for further use.

Chicken stock can replace oil for a sauté steam of vegetables, it can replace water when poaching fish or cooking grains and legumes (if you eat those). It is a classic base for sauces, and is a great way to add extra nutrients to dishes.

Here is my take on a classic chicken soup. I do feel that it is important to make your stock separately from the ingredients you use in the soup. When you let bones and vegetables cook in water, the nutrients come out into the liquid. From a taste and culinary perspective, it's best to discard those pieces after the stock is complete.

I purchase a whole, organic or pastured chicken. I like to break it down it myself, but you can have your butcher do this for you. Just ask them to cut it into parts and keep the back. If you harvest the chicken yourself, feet are full of amazing collagen, so use them, too! For the following recipe, use the back and wings for stock, while refrigerating remaining parts until stock is ready (usually a 2 day process).

I love having this made and in individual sized, 2 cup, jars for easy heat up. My preferred way to eat this soup is for breakfast. Let me know how yours turns out and any personal touch you add. Enjoy!

CHICKEN STOCK

By: Brandi Mackenzie | Yields Several Quarts (based on equipment size)

Ingredients 1 Chicken Back and Bones, most flesh removed 2 Onions, large chopped 4 stalks Celery, large chopped 4 Carrots, large chopped Any sprinkling of healing and flavorful herbs that you'd like. I use: Bay Leaves, dried Black Peppercorns Dandelion Greens, dried Nettles, dried Parsley, dried Filtered Water, as needed

Method 1. Place all ingredients in a slow cooker, and cover with water. 2. Cook on high for 8-12 hours, and on low for up to another 12. 3. Once you feel it's ready to go, strain ingredients from liquid. 4. Allow to cool and divide as needed. Use fresh stock for soup and place other into large ice trays; freeze and thaw, as needed.

CHICKEN SOUP

By: Brandi Mackenzie | Yields 3 Quarts

Ingredients 1 Onion, quartered and sliced 2 tablespoons Coconut Oil, expeller pressed pinch Sea Salt 3 stalks Celery, half-moon cut Remaining Chicken Parts from Chicken (or 4 parts, breast and whole leg preferred) Juice of 1 Lemon 3 Quarts Chicken Stock (from above recipe) 1 teaspoon Sea Salt, Herbamare, or other Preferred Seasoning blend 3 Carrots, oval cut Parsley, to taste Lemon, to taste

Method 1. Place onions into large, heavy bottomed pot, on medium heat. Top with oil and pinch of salt. Let cook until barely translucent.
2. Stir in celery. Cook until both are lightly browned but still firm.
3. Place chicken parts, skin down, into pan. Let brown, flip, and leave until both sides are seared.
4. Add lemon juice to de-glaze pan. 5. Add stock and seasoning to pot. Let simmer, uncovered, until chicken is cooked all the way through. Be sure that texture is firm, flesh is opaque and no blood runs from leg joints. 6. Remove chicken from pot and let cool. Add carrots to pot, cooking until tender. 7. Once chicken is cooled, pull apart from bone. Add back into soup. 8. Season and adjust as needed. 9. Serve warm, topped with parsley and lemon. 10. Store in air-tight, glass container, refrigerated, for up to 5 days.