Linda's Chicken Soup
Main ingredients:
3 pieces of chicken (3 leg quarters with bone)
4 celery stalks - diced (reserve one stalk)
2 jalapenos - diced (or more)
2 medium sized onions - diced
3 large carrots - diced (reserve one carrot)
2 teaspoons himalaya or sea salt
½ teaspoon fresh cracked
pepper
1 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
4 tablespoons fresh
rosemary, chopped
1/2 teaspoon cummin
4-6 whole 'cloves' of garlic - squeezed
2 large bay leaves - fresh or dried
6-8 cups of water
Add when served:4 spring onions - sliced
Vegetables reserved aboveFresh parsley or cilantro - chopped and added at end or
to the bowls when serving.
- Heat a large iron or stainless steel soup pot, stirring the vegetables (except the ones that have been put aside) in the oil over medium heat for about 10 minutes.
- Remove the chicken skin before adding to the pot.
- Add salt and spices and water to cover the ingredients.
- Simmer for 90 minutes or longer.
- Remove the chicken from the pot, take the meat off the bone and cut in chunks.
- Add the reserved vegetables to the soup pot and bring to a boil for a few minutes, allowing the vegetables to leep their crispness and colour.
- Add the chicken chunks, sliced spring onions and parsley or cilantro before serving.
- Adding additional jalapenos or red pepper flakes at the end will increase the spicyness.
- A squeeze of lemon at the last minute increases the C-vitamin content.
The spices are important for healing - cayenne pepper - stimulates circulation, rosemary supports breathing, spring onions, onions and garlic have natural antibiotic properties and thin out slem, jalapenos and chili open up nasal passages.