CHICKEN BROTH SOUP

The Kidney is the organ associated with the winter season. During this season, bone soups and seafood are important ways to support your body and build strong Kidney function.

The Kidney is the organ associated with the winter season. During this season, bone soups and seafood are important ways to support your body and build strong Kidney function.

Yields1 Serving
 1 whole chicken
 1 white onion, roughly chopped
 2-3 carrots, roughly chopped
 2 stalks of celery, roughly chopped
 2 bay leaves
 5-6 sprigs of fresh herbs, such as rosemary, thyme, or greek oregano
 2 teaspoons sea salt
 1 teaspoon black peppercorns
1

Place the chicken in a large stockpot. Cover with cold water.

2

Add the chopped vegetables, bay leaves, herbs, and salt and pepper to the pot. Bring to a rolling boil.

3

Lower the heat and simmer for one hour, or until the chicken is cooked through, adding water as necessary to cover the meat. While cooking, skim any impurities from the surface with a large spoon and discard.

4

Remove the cooked chicken from the pot. When the chicken is cool enough to handle, cut the meat away from the bones. Use the meat in other recipes, or chop some to use in the finished broth as a traditional chicken soup.

5

Place the bones back in the pot. Cover the pot and bring back to a simmer. Continue cooking for an additional 1-2 hours.

6

Use a large slotted spoon to remove the vegetables and herbs from the pot. Discard. Then pour the broth through a fine mesh sieve to remove any additional solids.

7

Use this broth as a soup base or in place of water when cooking rice or other grains.

CategoryCooking Method

As a shortcut, replace the whole chicken with the carcass (meat removed) from a rotisserie chicken. Be sure to use only organic, grass-fed meats for the best quality broths.

Ingredients

 1 whole chicken
 1 white onion, roughly chopped
 2-3 carrots, roughly chopped
 2 stalks of celery, roughly chopped
 2 bay leaves
 5-6 sprigs of fresh herbs, such as rosemary, thyme, or greek oregano
 2 teaspoons sea salt
 1 teaspoon black peppercorns

Directions

1

Place the chicken in a large stockpot. Cover with cold water.

2

Add the chopped vegetables, bay leaves, herbs, and salt and pepper to the pot. Bring to a rolling boil.

3

Lower the heat and simmer for one hour, or until the chicken is cooked through, adding water as necessary to cover the meat. While cooking, skim any impurities from the surface with a large spoon and discard.

4

Remove the cooked chicken from the pot. When the chicken is cool enough to handle, cut the meat away from the bones. Use the meat in other recipes, or chop some to use in the finished broth as a traditional chicken soup.

5

Place the bones back in the pot. Cover the pot and bring back to a simmer. Continue cooking for an additional 1-2 hours.

6

Use a large slotted spoon to remove the vegetables and herbs from the pot. Discard. Then pour the broth through a fine mesh sieve to remove any additional solids.

7

Use this broth as a soup base or in place of water when cooking rice or other grains.

CHICKEN BROTH SOUP