Chicken Soup
Ingredients: (as simple as 4-3-2-1)
4 skinless chicken legs (any part of skinless, bone-in part of chicken)
3 celery sticks
2 large carrots
1 onion
½ bunch parsley
2 tbsp. dill (finely chop)
Seasoning:
1.5 tbsp. salt
1.5 tbsp. 21 Seasonings Spice from Trader Joes (or sub for any dry veggie spice mix)
1 bay leaf
Instructions:
Bring a large pot of water with chicken to almost a simmer and keep it at barely simmer until the gray foam stops to form (about 20 min).
Gently skim the foam from the surface of the soup until there is nothing forming and rising to the top.
Keep the pot on the lowest temp setting, add seasonings and all the veggies, lay the parsley bunch right on top.
Allow to cook at the lowest setting for 1-4 hours (can partially cover with lid).
In the meantime boil any egg noodles you like, drain the liquid, place in a serving bowl, ladle the soup and finish off with dill garnish.
Additional Information:
-If you let the soup boil instead of simmer, the foam will be incorporated into the soup. You will still enjoy it, because it will not effect the flavor. Unfortunately, it will not have the crystal clear appearance. The gentle simmer and removal of the foam results in a beautiful look.
-You can remove chicken meat off the bone, cut it into bite sized pieces and add back into the soup.
-Don’t cook the noodles in the soup because it will give off starch and make the soup cloudy.
Health Benefits:
Drink Your Medicine!
Chicken bone broth is developed by cooking chicken bones for a long time. Adding salt and other spices, makes it the perfect rehydration food/liquid.
It provides liquid calories, fluid and salts needed to restore your body to a hydrated state in cases such as dehydration due to:
-diarrhea
-vomiting
-illness
-stomach bug
-perfuse sweating
-hangover
-dieting or intermittent fasting
