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Chicken Soup, Ginger Garlic Chicken Soup Recipe

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This recipe for Chicken Soup, Ginger Garlic Chicken Soup, by , is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rachel Luria
Added: Sunday, December 14, 2008


1 medium whole chicken—organic or free range kosher chicken
3 quarts of water
2-4 tablespoons of salt (sea salt preferred)*
2-4 tablespoons of coconut oil**
2-4 chicken feet (optional)
8 organic carrots
6 stalks of organic celery
2-4 organic zucchini
3 medium-sized organic white or yellow onions
1 tablespoon Apple Cider Vinegar
4 inches of grated ginger
5 cloves of garlic
1 large bunch of parsley (added 30 minutes before the soup is finished)

Take the largest stainless steel pot you can find and fill it with 3 quarts of water. Add 1 tablespoon of Apple Cider Vinegar and let stand for 10 minutes. Fill pot with chicken, vegetables, salt and other ingredients and bring to a boil. Let boil for 60 seconds and lower heat. Simmer soup for 12-24 hours. Add parsley 30 minutes before soup is finished. Remove chicken from the bones and add chicken meat back to the soup. Remove chicken feet and discard.

Personal Notes:
Personal Notes:
This is a slight adaptation on a recipe found in the book Restoring Your Digestive Health. It's a health soup that's as delicious as it is good for you! It's great after 12 hours of simmering but AMAZING after 24!
*I recommend starting with the lesser amount of salt.
**The coconut oil is in this recipe largely for its health benefits. You may cut it out completely or use less for a less oily soup.




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