Issue 49: Soups to Warm You From the Inside Out

Chicken Soup Made from Chicken Stock
Yield: 6-10 servings

Ingredients:

1 whole chicken (free range, pastured or organic)
3-4 quarts cold filtered water
1 tablespoon raw apple cider vinegar
4 medium sized onions, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stalks, coarsely chopped
2-4 zucchinis
4-6 tablespoons of extra-virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2-4 tablespoons Celtic sea salt

Directions:

If you are using a whole chicken, remove fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them; they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all vegetables except parsley. Bring to a boil and remove the layer that rises to the top. Cover and cook for 12 to 24 hours. The longer you cook the stock, the richer and more flavorful the stock will be. About five minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove from heat and take out the chicken. Let cool and remove chicken meat from the carcass. Reserve for other uses such as chicken salads, enchiladas, sandwiches, or curries. Strain the stock into a large bowl and reserve in your refrigerator for use as a base for other soups.

Source: Sally Fallon, author of Nourishing Traditions

Ingredients:

1½ quarts homemade fish or chicken stock
1½ cups coconut milk and cream
1 pound chicken or fish, cut into small cubes
3 jalapeno chilies, diced or ½ teaspoon cayenne pepper, dried
1 tablespoon grated fresh ginger
2 tablespoons fish sauce (optional)
2-4 tablespoons lime juice
Chopped cilantro for garnish

Directions:

Simmer all ingredients until meat is cooked through. Garnish with cilantro.

Source: Sally Fallon, author of Nourishing Traditions

Ingredients:

2 cups lentils, preferably green lentils
Filtered water
2 tablespoons fermented whey or yogurt
1 teaspoon Celtic sea salt
2 cups beef or chicken stock
2 cloves garlic, peeled and mashed
Several sprigs fresh thyme, tied together
1 teaspoon dried pepper corns, crushed
Pinch dried chili flakes (optional)
Juice of 1-2 lemons

Directions:

Soak lentils in filtered water, salt, and whey for several hours. Drain, rinse, and place in a pot and add stock to cover. Bring to a boil and skim. Add remaining ingredients except lemon and simmer, uncovered, for about 1 hour, or until liquid has completely reduced. Add lemon juice and season to taste. Serve with a slotted spoon. Excellent with sauerkraut and strongly flavored meats such as duck, game, or lamb.

Source: Sally Fallon, author of Nourishing Traditions