Bone Healing Chicken Noodle Soup

Bone Healing Chicken Soup

“Let food be thy medicine and medicine be thy food”
Hippocrates

Pasture-raised chicken (2.5 to 3 pounds) – Have the meat attendant remove the skin and chop up the chicken into small pieces (they will not remove the skin from the wings).
Prepare about 1/2 cup of noodles. I usually boil them in low salt vegetable broth for extra flavor. Once cooked, set the noodles aside.
To prepare the Stock (recommend organic products)

• 3 chopped up carrots
• 1 large chopped up onion
• 2 stalks of chopped celery
• 1 ½ teaspoon of peppercorns
• 3 bay leaves
• Juice from 3 squeezed lemons
• 8 cups of cold water

To prepare the soup:

• 3 chopped up carrots
• 1 large chopped up onion
• 2 stalks of chopped celery
• ½ teaspoon oregano
• 1 teaspoon of basil
• 1 teaspoon of thyme
• Juice from 1 1/2 squeezed lemons

Place the chicken parts in a large pot. Sprinkle 1/2 of the squeezed lemon juice over chicken. Add all the water to the pot. Then, add carrots, celery, onion, peppercorns, and bay leaves. Simmer slowly for 45 minutes.

Once the chicken ha simmered for 45 minutes, first, use a strainer to collect your stock. You can use a chinois (metal strainer) for better results. For me, once I use a regular strainer, I use a clean paper towel and strain the second time around. It is amazing to see the chicken crud still left even from a pasture raised chicken.

Now, you are ready to place your stock in the soup pot. For starters, I usually place about 1/4 of the stock into the soup pot. Next, I add fresh vegetables (carrots, onion, the rest of the lemon juice, and celery) to the pot. Let this simmer for about 5 minutes. While this is simmering, pull the white meat off the chicken. I leave the dark meat on the small chopped up pieces.

Now, add the rest of the stock, all the chicken and cooked noodles to the soup. Add oregano, basil, and thyme. While our family does not sprinkle salt, sprinkle if you prefer.
You are in for a real healthy healing treat. Enjoy!