Learn how to make homemade Chicken Stock & Chicken Soup thanks to Brandi Mackenzie! Check out her Autoimmune Coaching Program here.
“Chicken soup is one of the most nourishing meals you can cook for yourself and your loved ones. There’s a reason you are called to it when sick or healing… it soothes a chilled body, an upset stomach, a cold and, when working with your autoimmune condition, it should be a staple!
Why is that so?
When made properly, a homemade chicken stock (the liquid base of your soup) contains gelatin & collagen from the chicken bones used (be sure to always source a clean and healthy chicken). Gelatin contains amino acids and have many healing qualities. They help break up mucous, support blood sugar regulation, repair tissue, boost immunity and can be calming for the nervous system. Plus, the broth is hydrating. Chicken soup is easily digestible, sits well on an irritated digestive system, and improves gut health due to it’s repairing qualities. The classic ingredients in a chicken soup include carrots, celery and onion, all of which contain their own beneficial characteristics such as being antioxidant, anti-inflammatory and anti-histamine.”
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Chicken Stock + Soup
Ingredients
Chicken Stock
- 1 Chicken Back and Bones most flesh removed
- 2 Onions large - chopped
- 4 stalks Celery chopped
- 4 Carrots chopped
- Any sprinkling flavorful herbs (dried) Bay Leaves, Black Peppercorns, Dandelion Greens, Nettles, Parsley
- Filtered water as needed
Chicken Soup
- 1 Onion quartered and sliced
- 2 tbsp Coconut oil expeller pressed
- pinch Sea Salt
- 3 stalks Celery half-moon cut
- Remaining Chicken Parts from Chicken
- 1 Lemon Juice of
- 3 quarts Chicken Stock (from above recipe)
- 1 tsp Sea Salt, Herbamare, or other Preferred Seasoning blend
- 3 Carrots oval cut
- Parsley to taste
- Lemon to taste
Instructions
Chicken Stock
- 1. Place all ingredients in a slow cooker, and cover with water.
- 2. Cook on high for 8-12 hours, and on low for up to another 12.
- 3. Once you feel it's ready to go, strain ingredients from liquid.
- 4. Allow to cool and divide as needed. Use fresh stock for soup and place other into large ice trays; freeze and thaw, as needed.
Chicken Soup
- 1. Place onions into large, heavy bottomed pot, on medium heat. Top with oil and pinch of salt. Let cook until barely translucent.
- 2. Stir in celery. Cook until both are lightly browned but still firm.
- 3. Place chicken parts, skin down, into pan. Let brown, flip, and leave until both sides are seared.
- 4. Add lemon juice to de-glaze pan.
- 5. Add stock and seasoning to pot. Let simmer, uncovered, until chicken is cooked all the way through. Be sure that texture is firm, flesh is opaque and no blood runs from leg joints.
- 6. Remove chicken from pot and let cool. Add carrots to pot, cooking until tender.
- 7. Once chicken is cooled, pull apart from bone. Add back into soup.
- 8. Season and adjust as needed.
- 9. Serve warm, topped with parsley and lemon.
- 10. Store in air-tight, glass container, refrigerated, for up to 5 days.
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