December 12, 2017

Feel Good Chicken Soup

 Yield: 12 Servings

This is the perfect recipe to make when you’re not feeling great. Just chop everything, fill up the pot and go take nap.

4 Qrts. Chicken or Beef Stock Or
-Water                                                                                                  dairy-free recipes
24 Chicken Drumsticks, U Need the
-Bones in the Soup!!
1 Large Yellow Onion, Diced
3 Medium Carrots, Washed and Cut
-In Round
5 Stalks Celery, Chopped
1 Bunch Red or Green Swiss chard,
-Washed and Chopped
1 Bunch, Spinach, Washed and Chopped
6 Button Mushrooms, Stems
-Included, Sliced
2 Dried Chili Pods, Whole
2 Bay Leaves
2 Sprigs Thyme
Salt and Fresh Ground Pepper-To Taste
Jalapeno or Serrano Chili, Fresh
Fresh Garlic Chopped, to taste



1- You can use the food processor and pulse all the vegetables instead of hand cutting!        

2- The longer you cook it the more nutrition you will extract from the chicken and the bones..        

3- Make extra! Soups taste even better after couple of days. COOL LEFTOVERS PROPERLY and it will last up to a week in the refrigerator, couple month in the freezer.


1- Wash chicken and put in LARGE pot. (Be sure to use a large pot)

2- Add all the pre cut vegetables to the pot.

3- Add the bay leaves, chili Pods and thyme, top with stock or water

4- Bring to a gentle boil; remove all the scum (grayish foamy impurities) that will rise

to the top.

5- Lower the heat to a gentle simmer (low heat) and cover partially. Go take your nap!

6- Cook until the meats fall off the bones and begins to shred as you mix the soup with

a spoon. (2 to 3 hours)


To Serve:

1-        Taste for salt and pepper, add chopped garlic, garnish with Jalapenos (to taste).




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