Wednesday, September 25, 2013

Chicken Corn Soup

1 whole natural chicken (preferably pastured and without hormones)
1 whole lemon
2 minced garlic cloves
2-3 quarts pure water
salt, pepper, herbs, seasoning
Place whole chicken in a large pot, with a lemon cut in half and 2 minced garlic cloves stuffed into the cavity for extra moistness and flavor.  Sprinkle with salt, pepper, and additional herbs and seasoning of your choice.  I used a chicken seasoning blend.  Add water to make a rich broth, and simmer for a couple hours until the chicken falls off the bones.  Simmering the bones will release valuable minerals to the broth.  Pour off the broth to reserve for the soup, and allow chicken to cool enough that you won't burn your fingers as you remove the meat from the bones.  Squeeze the juice from the lemon into the broth, and toss out the rest.  Chop up the chicken and add to the broth. 

While the chicken is cooling, cook the following until tender and add to the chicken and broth:
2 large chopped onions
2 cups chopped celery
2 cups carrots, chopped fine or grated in food processor
2 cups corn (I cut fresh corn off the cob, but frozen corn would be fine)
Add at least 2 Tbsp. ginger paste to the soup. (This can be found in the produce department or you can save by making your own by blending chopped and peeled ginger root with a little water and olive oil - just enough to blend it well.  Freeze in ice cube tray or Tupperware midget cups to add to soups, salad dressings, meats, etc.).  
For directions:

Taste to see if you need to add more salt, herbs, or seasoning.  I added a drop or two of each of the following doTERRA essential oils: cilantro, dill, basil, black pepper.  They add so much more natural flavor and are completely safe for cooking, although not all essential oils are safe to use internally.

I made this batch of soup without adding carrots and celery, but they do make it more colorful, tastier, and healthier.