My Powerhouse Chicken Soup Recipe

Well cared for “pastured” chickens at my sister Susan’s farm in Georgia.

There is nothing quite like soup to warm your body and heal just about anything that comes up from viruses to common cold to a broken leg.

My version of chicken soup is one I’ve been working on for a while, trying to up the game of how much nutritional energy and healing power can be stuffed into one soup. I personally am on a plant-based diet, but I make this still for all those I love who are in need. It is extremely nourishing.

And sorry about the lack of photos, I keep making this and forgetting to take photos!

The ingredients

It is rather important that you can substitute ingredients, but try to do it by sensing whether it is a good idea. For instance, I made this broth with kombu* seaweed and Celtic sea salts because they are some of the most dense and healthy ingredients you can find. And I ALWAYS use a “pasture-raised” chickens that is fed a healthy diet and well cared for. Do your best! None of the measurements are exact, because nature is not exact, but it is perfect! 

• 1 medium pasture-raised chicken, with skin, bones, not cut into pieces. Organs removed (you can sauté these separately as they contain lots of nutrition, but not the flavor we are looking for)

• Kombu seaweed - at least a 1” strip (powerfully rich in iron and absorbable iodine plus trace minerals)

• 4-5 Large carrots, washed, not pealed or scraped, chopped super coarsely

• 1-2 largish yellow onions (don’t use a sweet onion here, as yellow onions have more health benefits) Skins on, quartered

• Head of garlic, smashed with the peels on at least 10 minutes before you add it to the pot (this activates the anti-bacterial properties)

• 1-2 T of Celtic Sea Salt (please not use a washed white salt, even if it says it’s Kosher, it does not have enough trace minerals)

• Bunch of parsley or Cilantro (optional) to add the finishing touch of minerals

• Fresh garden herbs to your liking

Making the Soup

1. crush the garlic - just smash the whole head flat and set aside for 10 minutes, or til near the end

2. Use a large cooking pot and fill about 3/4 full of water

3. Toss the rest of the ingredients in except the garlic and parsley/cilantro (gently place the chicken in, no splashing)

4. Bring to a boil, skim any scum that shows up on the top

5. Turn the heat down and add the garlic and cook at a low boil or high simmer, uncovered for 1 to 1.5 hours.

6. Add the herbs, and greens to the last 5 minutes of cooking

Serve this soup as broth in a cup, or a bowl full with meat and veggies. Eat all of it, (except the bones). The fat from the skin is part of the nourishment. The meat will be tender. It can be re-heated in the same pot many times, as each time, more minerals and gelatin are extracted from the bones and cartilage.

Please note, I do not use celery or pepper in this recipe specifically because those two items are actually hard on the gut. If you want to add other veggies, go ahead and experiment. The above is for the most healing soup I know, you may be able to make it more healing.

*Kobmu seaweed is rich in absorbable iodine and iron and trace minerals. There are good sources of Kobmu from Maine. This is very good for your thyroid and for those who have Hashimoto’s symptoms.