Clean Classic – Chicken Soup

 

Low Carbohydrate version pictured

Gluten-Free · Dairy-Free · Grain-Free

Can be made:  Low-Carbohydrate

 

This soup is deep gold and bursting with flavor and nutrition – better than anything you’ll ever taste out of a can!    It’s full  of collagen, minerals, vitamins and is even healing to the digestive system.  It’s rich and comforting to the soul and a nourishing remedy for colds or flu.  I enjoy it for spring lunches, fall and wintertime dinners, and at least once a month all year around “just because”.  It also freezes well and I usually have some stowed away for quick meals or illness that pops up unexpectedly. 

 

Ingredients

  • 1 whole, raw chicken
  • 2 teaspoons raw apple cider vinegar
  • minimally processed sea salt (like Himalayan or Celtic – not white)
  • 30 turns of freshly cracked black pepper
  • 1/4 teaspoon ground white pepper
  • a smidge (start with 1/16 of a teaspoon) of ground Bird’s Eye Chili or Cayenne pepper to taste
  • 1 cup wild rice (wild rice is actually the seed of a grass and not a grain)
  • 1 large white, yellow or red onion
  • 8-10 cloves fresh, raw garlic
  • 2 large or 4 small stalks celery
  • 4 medium-sized carrots
  • 2 medium-sized zucchini
  • 2 medium-sized yellow squash
  • 4 Roma tomatoes 
  • 2 tablespoons chopped, fresh oregano (or 2 teaspoons dried)
  • 1 medium-sized head of cauliflower – Low-Carbohydrate version only

Directions

  • Cover chicken with water in a large stock pot.
  • Simmer on low, sprinkled with 2 teaspoons of sea salt, cracked black pepper, Bird’s Eye or Cayenne and apple cider vinegar for 10 hours (I usually do this part before bed).
  • Remove chicken from the pot and set in a large bowl.  It should be falling apart so use tongs, a slotted spoon or a small strainer to scoop everything out.
  • Remove the meat, shred with fingers and set aside. 
  • Return the rest of the chicken (including bones, cartilage, fat and skin.) to the pot to continue simmering for 4-6 more hours.
  • Remove all parts of the chicken from the broth with a slotted spoon or a strainer and continue to simmer broth.
  • Add wild rice, cover and simmer for 30 minutes.  *Omit wild rice in grain-free version
  • Mince (or use a food processor to make tiny pieces of:  onion, garlic, carrot, celery and cauliflower.  *cauliflower in Low-Carbohydrate version only.
  • Add to the pot, stir and allow soup to return to a simmer.
  • Mince/process softer vegetables:  zucchini, yellow squash and tomato.
  • Add to the pot, stir and allow soup to return to a simmer.
  • Add shredded chicken back into pot.
  • Add oregano and more seasonings to taste.
  • Cover and simmer everything on low for 30 minutes to allow the flavors to come together and mature.

Low-Carbohydrate Version:

  • substitute cauliflower for wild rice
  • If you are on a strict Low-Carbohydrate diet, substitute 1 orange bell pepper for carrots.