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The Healing Recipe- Chicken Soup

The Healing Recipe-Chicken Soup

The Healing Recipe– Chicken Soup

Soups and stocks made from the bones of chicken, fish, lamb, venison or beef contain minerals, gelatin, cartilage, collagen and electrolytes to help heal and give life.  For centuries it has been used to heal people. It’s been called Jewish Penicillin.  However, the tradition or art of making soup healthy has generally been lost. Two key factors to making it a super food; length of time cooked and organic ingredients.

Every ingredient listed in this recipe is vital for your health. Pour all in a large pot, simmer for many hours- and you’ve got a powerhouse all in one stock pot.  Soup or stock made the right way can help reduce inflammation, reduce joint pain, strengthen your immune system, repair intestinal wall from effects of IBS, Celiac and Crohn’s disease, be an antibiotic overuse and so much more.

If you want to be healthy eat this chicken soup.  If you want to boost your immune system- eat this soup.  If you need to bring a meal to a sick family- make this soup. If you want your house to smell heavenly- make this soup.  If you’ve had a lot of health issues for a long season- eat at least one serving of this once a day, every day, and enjoy!

The Healing Recipe- Chicken Soup

2 1/2 gallons filtered cold water- (You can lessen this if your pot isn’t big enough)

1 tablespoon apple cider vinegar

4-6 tablespoons organic extra virgin coconut oil

1 medium organic, free range or kosher whole chicken

5 organic carrots, peeled and sliced

6 stalks organic celery, sliced

2-4 organic zucchini, sliced

2 large or 3 medium organic onions, diced

2 heaping tablespoons of grated ginger( buy in jar or fresh and grate)

5 cloves garlic, diced or minced (less if garlic bothers you more if you love garlic)

2-4 tablespoons high mineral Celtic sea salt

1 large can of organic fire roasted crushed tomatoes

2 cups of uncooked organic brown rice

1 large bunch organic parsley

*curds- see below

Every ingredient is vital in this recipe, except for the crushed tomatoes and rice. Those two are the only ingredients that can be left out. If you leave them out it will lack in flavor and filling, but it will be healthier to your body. For a very sick person you must not add tomatoes and rice.  This recipe has helped rejuvenate many a sick people.

Importance of each ingredient:

1. Filtered water- I use our well water it is 275 feet deep, has been tested for pollutants (has none) and is filtered. It is better water than you can buy at the store.  If you don’t have access to good water buy filtered water.  Do not use chemical laden city water. Make sure your water is cold when you put the ingredients in.  This helps fibers open slowly, releasing nutrients and optimum flavor.

2. Apple cider vinegar- Helps draw minerals from the bones and into your soup.

3. Organic extra virgin coconut oil- Even though a whole chicken has plenty of fat-you’re adding this for your health. It contains large amounts of lauric acid, which have potent anti-fungal and antimicrobial properties.

4. Organic chicken- if at all possible use organic chicken. It has so much more nutrients for your health. Bones from beef, lamb, wild game, turkey, and duck can all be used to make a good broth or stock if you don’t have a chicken.  Bones can be saved in zip lock bags in the freezer until it’s time to make up a batch of stock.  They can be bought, too, from local natural-foods stores.

5. Carrots- rich sources of carotenoids, B vitamins, phosphorus, calcium and all important iodine. Use organic.

6. Zucchini- restores sodium-exhausted liver.

7. Onions- Contain carotenoids, B complex vitamins, C vitamin, calcium, magnesium, potassium and sulphur compounds. They help kidney function and have antibacterial properties.

6. Ginger- It is an anti-inflammatory so it to help arthritis, pain, inflammation and stiffness. Ginger improves the absorption and assimilation of essential nutrients in the body. It helps ease gas and sick stomach.

8. Garlic- Antimicrobial, anti-inflammatory and antibiotic properties just to name a few benefits. Read this article for a list of the other things it is good for http://naturalsociety.com/benefits-of-garlic/ .

9. Fire roasted crushed organic tomatoes- This should not be included in your soup if you have sensitivity to salicylates, the nightshade family of foods, or if you have severe digestive issues. Roasted tomatoes give an added flavor our family enjoys.

10. Organic brown rice or quinoa- I add this for bulk not for nutrition, never ever use white rice. It has no nutritional value for your health.  If I’m making soup for a sick person, I do not add a simple starch like rice or quinoa, or the tomatoes.  If your intestinal tract is inflamed, you shouldn’t have tomatoes or rice until you are healed.

11. Mineral Celtic sea salt- Is high in organic iodine, contains trace minerals, sodium chloride and magnesium salts.

12. Parsley- http://naturalhealthtechniques.com/diet_nutritionparsleybenefits.htm The list is too long to write for the health benefits. Read it for yourself. Add to soup when it is finished cooking.

Parsley has a tripetide called glutathione. It’s a substance composed of 3 amino acids containing cysteine, glutamic acid and glycine, which serve as both a hydrogen acceptor and donor.  It acts as an antioxidant and can inactivate cancer causing agents that may damage cells.  It seems to neutralize rancid, oxidized fats that initiate the artery clogging process.  If parsley is cooked it can kill 30 to 60 percent of the glutathione, if it is canned it kills 100% of it.

That’s why I add it at the end of cooking- fresh.

*curds- if you have curds add a tablespoon to each individual bowl when the soup is cool to touch along with the parsley. Never add curds to a liquid above 110 degrees.  That would kill the good bacteria and living enzymes.  For instructions on how to make curds read this post: http://sharonglasgow.com/2012/07/how-to-make-curds-and-whey.

Where to find raw milk? http://www.realmilk.com/

Directions:

Place all ingredients (except for rice and parsley) into a large stock pot. Let sit for 10 min’s before you turn the heat on. Bring to slow boil then turn down to simmer for 10-24 hours! Yep, the longer you cook it the more nutrient dense it becomes. Simmering the broth, not boiling ensures clarity in the broth. 

Take chicken and bones out of pot. Add rice or quinoa to broth, cook until done.  Let chicken cool, pick chicken off the bones (the small bones will crush between your fingers-add those to the soup).  When rice is done add the chicken back to the broth.  Let it cool a bit before you eat.  You may freeze this. Eat every day for your health. You’ll know if you have a generous amount of gelatin in your soup, if when cooled it becomes thick. This is a super food for people with digestive issues, bone disorders, arthritis, cancer, Lyme disease, and other ailments.

If you make this for someone who is very ill you will need to puree it. Pureeing it helps in digestion process and takes work off the digestive system.

Recipe to get well:

1. Eat soup or clear stock at least once a day. Eat cultured plain yogurt every day- preferably unpasteurized.  If you’ve got major digestive issues only use goat dairy.  Eat organic eggs, meat, fish and fermented vegetables for the rest of your life.

2. Ask Jesus to heal you.

3. Read and believe James 5: 13-16

“Is anyone among you suffering? Let him pray…Is anyone sick? Let him call for the elders of the church, and let them pray over him, anointing him with oil in the name of the Lord. And the prayer of faith will save the sick, and the Lord will raise him up. And if he has committed sins, he will be forgiven. Confess your faults to one another, and pray for one another, you that you may be healed. The effective, fervent prayer of a righteous man avails much.”

Chicken soup ingredients- I didn’t have Celtic Sea Salt, so I used regular sea salt

Put all ingredients in pot except for parsley and rice and bring to boil-turn down to simmer for 10-24 hours

Chicken soup without crushed tomatoes cooking

I like the added flavor of the fire roasted crushed tomatoes-only use organic tomatoes

I cooked this batch for 17 hours- sometimes I only have time for 10. The longer you cook it the more medicinal it is. The chicken is cooling in the bowl.

I ladled two quarts of broth off the top of my soup- we’ll drink a small cup of this with meals

Add neck, liver, gizzards to your soup. The neck falls apart and you’ll see the vertebrate after 17 hours of cooking, the bones crush easily. Crush them and add to the soup, if they aren’t cooked long enough they won’t crush, toss them out if they are hard. On the left you can see the vertebrate before i crush it. On the right, crushed it is soft.

I added a little quinoa to my soup, parsley and a dollop of curds when it cooled. If you don’t have homemade curds, add plain yogurt for the probiotic properties (Goat if you have digestive issues) Delicious!!

Comments

  1. Lauren Hill says:

    Mrs. Glasgow, I’ve wanted this recipe for a long time! SO glad that you posted it!

  2. So glad I am finally getting this recipe!!! Yay!! Jonathan just got sick too, so perfect timing!

  3. Linda from pa says:

    Will definitely try this!

    Why wait to add the parsley ? I use parsley in alot of my soups but put add it at
    The start.

    • Linda- parsley is still healthy if it is cooked. But-

      Parsley has a tripetide called glutathione. It’s a substance composed of 3 amino acids containing cysteine, glutamic acid and glycine, which serve as both a hydrogen acceptor and donor. It acts as an antioxidant and can inactivate cancer causing agents that may damage cells. It seems to neutralize rancid, oxidized fats that initiate the artery clogging process. If parsley is cooked it can kill 30 to 60 percent of the glutathione, if it is canned it kills 100% of it.

      That’s why I add it at the end of cooking. Long answer:). Hope it helps! Blessings! Sharon

  4. Hannah Easter says:

    This recipe is gold! I fall in love every time I make it. And my digestion drastically improves when I have a bowl a day! Thank you:)

  5. Marilyn Mateer says:

    My tummy has been bad lately and I can’t wait to try this and feel better! Thank you, Sharon!

  6. Veronica says:

    I have been leary of using sea salt since the problem with the nuclear plant in Japan. Since sea water flows, won’t there be radioactivity in the salt?

  7. Alyssa says:

    I love this recipe. I just made my first batch and it doesn’t really look like the pictures you posted. Mine was very thick and quite red. I let it simmer slowly for about 20hrs and stirred it throughout. My 3 yr. old daughter is sick so I was very eager to try this, but she did not like it, I think it’s because I made it too heavy and the dark color Next time around I’m gong to use a smaller chicken, no tomatoes, and use more water (I think I bearly got a gallon in the pot). Do you have any other suggestions on how to make the broth clearer and less like a stew?

    Thank you for the recipe, I really appreciate the nutritional facts about each ingredient. It’s Genus!

    • Hi Alyssa! I’m thrilled that you love this. Yes, lack of water would make a stew and not a clear soup. You need a very large stock pot to make this. A large crock pot isn’t big enough either. Remember to simmer never boil. After I stir the ingredients into the pot at the beginning, I never stir again. At the end I want the bones to be easier to detect, all together. I get a slotted spoon and try to carefully get them. If you stir the bones would intermingle everywhere and they would be hard to find. It is so hard getting them all out after cooking that many hours.

      Hope this helps! Try again! Once you’ve got it you’ll make this for the rest of your life.

      I hope your little girls feels better soon!

      Blessings!
      Sharon

  8. I made some of this today and it’s so delicious! I love the extra punch of flavor that the ginger and coconut oil add to the soup!

  9. Beth Johnson says:

    My hubby has a nasty reaction to ginger so if I make this soup can I leave it out? Thanks and God bless you.

  10. Thank you for this soup. Like many others I was looking for something specifically for healing. My husband has been bedridden for over 2 1/2 years with myriad chronic symptoms which doctors cannot diagnose. We do not accept their damaging treatments or medicines and over 2 years ago the doctor said he would not live for more than about 3 weeks. He is still here but better and it is because of his will to live and the prayers of friends and loved ones, and God’s mercy. We grow some of our own food, I bought some goats for fresh goat milk and we do a lot of juicing. With your recipe instead of salt, I added a mineralized spice, plus some kale since my husband has lung issues. I love when he has a taste and says, “This feels like medicine!” Then I know good things are happening in his body. God bless you and I will enjoy following your blog.

    • Hi Sharon, Have you read Nourishing Traditions by Sally Fallon or The Makers Diet by Jordan Rubin? These are excellent books for restoring health. I’m thrilled that you have the goat milk. Are you making curds, whey and fermented vegetables?

      Blessings! Sharon

  11. Hi! I’ve tried this recipe and I loved it, very healthy. Can you tell me why the chicken needs to be with the skin, it usually has fat and makes it difficult to remove the fat.

  12. Donna Robbins says:

    This soup is so delicious! I would like to add the neck, liver and gizzards but I don’t understand how to do it. Do you put it in the soup along with the rest of the chicken (at the beginning) and then fish it out later? I don’t strain the soup so how do I manage to remove them?

    • Lana Gonzalez says:

      When the soup water gets low do I keep adoing water wouldNY I be taking away from the potency of the nutrients or do I just start with enough water that’s covers way over top of veggies? Thank you I’m new and love how you come right beside me God BLESS YOU,

  13. Steve says:

    I’m going to make this and add cayenne pepper. Love it, can’t wait!!

  14. Caroline says:

    Hi Sharon, I love everything about this post and especially the scripture you added to it. Planning to try this the next time I have 10 hours available on a saturday.God bless you!

    • You’ll love it!

      • Glenda says:

        Hi there… I managed to start this soup without realizing how many hours it needed to cook & this is a weekday when dinner has to be serve before 6:30p. My soup has been cooking for at least 3 hours, would it be bad for me to only cook it that short of time.

        • Hi Glenda! So sorry I didn’t see this sooner! The medicinal effects are most dense the longer it cooks. However three hours of cooking would be good to eat, just not power packed nutrient dense. Sharon

  15. Glenda says:

    Hi there… I managed to start this soup without realizing how many hours it needed to cook & this is a weekday when dinner has to be serve before 6:30p. My soup has been cooking for at least 3 hours, would it be bad for me to only cook it that short of time.

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