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Issue 56: Soup-er and Stew-pendous Recipes

Jordan’s Chicken Soup

Ingredients:
1 medium whole chicken—organic, free range, or kosher chicken
3 quarts of filtered water
4-6 tablespoons of moist, high-mineral sea salt
4-6 tablespoons of coconut oil
8 organic carrots
6 stalks of organic celery
2-4 organic zucchinis
3 medium-sized organic white or yellow onions
1 tablespoon apple cider vinegar
4 inches of grated ginger
5 cloves of garlic
1 large bunch of parsley (added 30 minutes before the soup is finished) 
 
Directions:
Take the largest stainless steel pot you can find and fill it with 3 quarts of purified water. Add 1 tablespoon of apple cider vinegar and let stand for 10 minutes. Fill pot with chicken, vegetables, sea salt, and other ingredients and bring to a boil. Let boil for 60 seconds and lower heat. Simmer soup for 12-24 hours. Remove chicken from the bones and add chicken meat back to the soup. Add parsley 30 minutes before soup is finished.

(Note: You can also use a crockpot and let this chicken soup cook on low for 12 to 24 hours.)

Tomato Basil Soup
Yield:
2 servings

Ingredients:
1 medium onion, halved and sliced
1 tablespoon olive oil
2 large cans of diced tomatoes
4 cups chicken broth
1 clove garlic, minced
1⁄2 cup fresh basil, chopped
2 teaspoons balsamic vinegar
1⁄2 cup heavy cream (optional)

Directions:
In a heavy-bottomed pan, sauté onions and garlic in oil over medium high heat until soft, being careful not to burn garlic. Add tomatoes, basil, chicken broth, and salt and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. In a blender, puree the mixture and then strain back into a clean pot. Heat soup and add balsamic vinegar and heavy cream (optional).

Source: Jason Longman of Atlanta

Easy Lamb Stew
Yield:
6 servings

Ingredients:
1 1⁄2 lbs. lamb stew meat
1 1⁄2 cups diced carrots
1 cup diced celery
1⁄4 cup canned tomatoes
1 1⁄2 cups diced potatoes
1⁄4 cup chopped onion
1 teaspoon Celtic sea salt

Directions:
Brown the lamb stew meat in extra virgin coconut oil. Cover with water and add salt. Simmer until meat is tender. Add vegetables and cover. Simmer for 30 minutes or until vegetables are cooked.

Source: Nicki Rubin

 

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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