Chicken Soup
Prep time
Cook time
Total time
Serves: 4 quarts of broth
  • 1 whole free-range organic chicken or 2-3 pounds of bony chicken parts such as necks, wings, backs, feet, head
  • gizzards from one chicken (optional)
  • feet from the chicken (feet are very high in gelatin)
  • head from one chicken (optional)
  • 2-4 tbsps coconut oil
  • 3 quarts (liters) of cold filtered water
  • 2 tbsps of apple cider vinegar
  • 3 medium onions, peeled and diced
  • 8 carrots, sliced
  • 6 celery sticks, sliced
  • 2-4 zucchinis, sliced
  • 4-inch ginger root, grated
  • 5 cloves garlic, peeled and crushed
  • 1 bunch parsley
How To Make
  1. If you are using a whole chicken, chop off the wings, the neck and the head if you are using them. Using organic, free-range chicken is vital, do not penny-pinch on this one.
  2. Cut chicken parts into several pieces.
  3. Place chicken parts, water, vinegar and all the vegetables except for parsley in a large stainless steel pot.
  4. Let it stand for 30 minutes to an hour.
  5. Bring to a boil, cover the pot and then reduce the heat to simmer.
  6. Simmer for 12-14 hours on low heat; the longer you cook the stock the more flavor and nutrition you will get from it.
  7. About 10 minutes before finishing, add parsley – it will impart additional minerals to the broth.
  8. Remove large chicken pieces, let them cool and remove the flesh from the carcass – add it back to the soup.
  9. Keep in glass container(s) and freeze some of the soup for maximum freshness.
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