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Chicken Stock/Soup
Prep:
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Cook:
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Ingredients
1 whole chicken, skinned
2 stalks celery, chopped
3 carrots, chopped
2 medium onions, chopped
2 medium zucchini, chopped
5 cloves garlic, finely chopped
1 tsp oregano
1 tsp thyme
1 TBSP olive oil
water
salt + pepper to taste
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1 whole chicken, skinned
2 stalks celery, chopped
3 carrots, chopped
2 medium onions, chopped
2 medium zucchini, chopped
5 cloves garlic, finely chopped
1 tsp (5 ml) oregano
1 tsp (5 ml) thyme
1 TBSP (15 ml) olive oil
water
salt plus pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
Cuisine
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Disease state
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Instructions
- Saute onions and garlic in olive oil in deep soup pot, until browned.
- Add vegetables and allow to saute together for a few minutes until soft.
- Add chicken, and enough water to cover it. You can also add in oregano, thyme, salt and pepper at this point.
- Cook on high heat for 20–30 minutes, then on low heat for 2–3 hours.
- Stir occasionally and rotate chicken so that it is evenly cooked.
- Let the soup cool. Strain the soup, so that you have a delicious broth concentrate (i.e. chicken stock)
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Nutritional Info
Storage
Notes
This recipe was originally published in
Adventures in the Family Kitchen: Original Recipes Based on the Specific Carbohydrate DietPowered by nutritionaltherapyforibd.org
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