Healing Chicken Soup

• Meat

  • 1 Chicken, whole fresh

• Produce

  • 4 Bay leaves or 2 large bay leaves, small
  • 3 Carrots, large
  • 1 head Garlic
  • 1 1 inch knob Ginger, fresh
  • 1/2 Jalapeno, cut
  • 2 Lemons
  • 2 Onions
  • 2 Russet potatoes, large

• Condiments

  • 2 tsp Soy sauce

• Baking & Spices

  • 1 tbsp Himilayan pink salt
  • 1/2 tbsp Pepper

• Liquids

  • 12 cups Water

• Other

  • 2 Large sweet poatoes, scrubbed, peeled and cut into ½ inch cubes

Found on amindfullmom.com

Description

Ingredients

• 1 whole fresh chicken, giblets and skin removed (3-4 pounds)
• 12 cups water
• 2 onions, halved
• 1 inch knob of fresh ginger
• 1 head of garlic, cut in half to expose garlic
• 2 lemons, divided
• 4 small bay leaves or 2 large bay leaves
• 1 tablespoon Himilayan Pink salt, or kosher salt
• ½ tablespoon pepper
• 2 large russet potatoes, scrubbed and cut into ½ inch cubes (use 1 more sweet potato to keep it Paleo)
• 2 large sweet poatoes, scrubbed, peeled and cut into ½ inch cubes
• 3-4 large carrots, peeled and diced into ½ inch cubes
• ½ jalapeno, cut lengthwise and seeded
• 2 teaspoons soy sauce

Directions

• Place chicken, onions, garlic, ginger, 1 lemon, cut in half, bay leaves, salt, and pepper in large stock pot. Cover with fresh water.
• Bring to a boil. Reduce heat and let simmer for at least 5 hours, up to 8 hours.
• Remove chicken to a cutting board and strain out ginger, onion, garlic, bay leaves and lemon, leaving remaining broth simmering.
• Add in potatoes, carrots, jalapeno, and soy sauce and cook until vegetables are tender. About 20-30 minutes.
• Shred chicken meat and add back into soup, cooking until just heated through.
• Squeeze with fresh lemon and serve.