When someone I know gets sick, I always try to make them a pot of Healing Chicken Soup. Homemade chicken soup is one of the most soothing comfort foods you can make, plus it contains lots of lean protein and vitamins and minerals. The feedback I get is always positive, and my kids eats bowl after bowl of it. I try to make this for my family at least twice a month.
This is a plan-ahead recipe. You will probably need about 3 hours total time from prep to finish. I spend 2-3 hours on Sunday afternoons or evenings prepping our family’s food for the week. This is a great time to make this Healing Chicken Soup. While the chicken is cooking in the oven, you can be washing and cutting up fresh vegetables, cooking off ground beef to be used for quick dinners later in the week, organizing your refrigerator and pantry for quick grabs and easy to find items.
Healing Chicken Soup (Gluten Free, Dairy Free, Nut Free)
To Bake the Chicken:
1 (5 lb.) organic whole chicken
3-4 tablespoons of olive oil
1/2 lemon, cut into slices
1/2 onion, cut into small chunks
1 stalk celery, diced
1 carrot, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
Pre-heat oven to 400. Remove the pack of gizzards from the chicken cavity. Rinse the chicken with water and pat dry. Stuff the cavity with the lemon, onion, celery and carrot pieces. Add a little salt and pepper inside the cavity if you can. Rub the outside of the chicken with the olive oil Place it in a roasting pan, breast side up. Sprinkle it with salt, pepper, and garlic powder. Bake for 1 hour on 400. Turn the temperature down to 350 and bake another 20-30 minutes. Juices should run clear and the skin should be very crisp.
Let the chicken cool for at least 30 minutes. Remove all chicken meat from the bones. Place the bones, crispy skin, lemons, onions, celery and carrot into a crock pot. Cover completely with water. Cook on low for 6-8 hours. This will make a very rich and delicious broth. The next morning, strain the broth through a sieve and store in the refrigerator.
To Make the Soup the next day:
3-4 tablespoons of olive oil
1 small onion, diced
3 stalks of celery, diced
4 carrots, diced
1/2 teaspoon of celery seeds
3 -4 cloves of crushed garlic (this may seem like a lot of garlic, but see the Health Tip below)
4 -5 cups of chicken Broth (that you made overnight)
2 cups of chicken pieces (made the day before)
Salt and pepper to taste
In a large pot on medium heat, saute the onions, celery and carrots in the olive oil until translucent and the carrots are mostly soft. This should take about 10 minutes. Add the homemade chicken broth to the vegetables. Add the chicken pieces and the celery seed and cook for about 10 minutes longer. Use more salt and pepper to taste after the soup if fully warmed.
Enjoy! Please let me know how you like this soup.
Health Tip: Garlic has natural antibiotic and antiviral properties that can help destroy unfriendly bacteria and viruses. Getting a cold? Eat a clove of garlic! If you can’t stand the taste of raw garlic, try an easy-to-use supplement like Shaklee Garlic Complex. You can take it with a big bowl of Healing Chicken Soup! We like having Garlic Complex on hand in case one of us starts to feel a little sniffle coming on.