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: http://heartfilledhome.blogspot.com/search?q=Ginger+Paste
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.
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