Nothing sticks to the ribs and warms your bones on those rainy spring days like homemade chicken soup. This version slowly simmers a whole chicken overnight to get all those essential minerals out of the bones. Adding fresh herbs and yummy market veggies to your homemade broth results in something that’s just plain magic. You can feel your body literally drinking in the nutrients. This is slow cooking at its best.
One whole organic chicken
2 tablespoons apple cider vinegar
1 large Spanish onion, halved, and any other leftover veg in your fridge (broth)
3 carrots, sliced
1 whole fennel, diced
2 sweet potatoes, diced
3-4 cloves garlic
1 teaspoon rosemary
3 tablespoons extra virgin olive oil
1/2 cup Bragg’s seasoning or organic chicken stock
pinch of sea salt and fresh ground black pepper
4 green onions, chopped
1 bunch each fresh dill, parsley, and coriander, roughly chopped
Place whole chicken, halved onion, and any other veg you'd like to add to your stock in a large crockpot or ceramic pot. Cover with water and bring to a boil (this step is best accomplished overnight, if not, start it first thing in the morning).
Once it reaches a boil, turn down to a low simmer and add the apple cider vinegar. Cover and let simmer for 6-8 hours.
Remove your chicken broth from the heat and let cool (you may want to place it, covered, outside to speed up this process).
In the meantime, prepare carrots, fennel, sweet potatoes, and garlic. In a large saucepan, heat olive oil.
Sauté garlic until slightly browned, then add your veggies and rosemary. Cook over medium heat until slightly softened.
In the meantime, remove cooled chicken and veggies from broth. This can be a bit messy so feel free to use a strainer. Discard vegetables.
Remove meat from chicken carcass, then place back into the broth (discard carcass). Add cooked veggies and Bragg’s or chicken stock to pot and stir well. Bring soup to a slow simmer, adding a dash of sea salt and pepper as needed.
Garnish with green onions and fresh herbs and serve piping hot. Yum!!