Weekend Chicken Soup

With all this cold weather we have been having lately, and the next batch of snow rolling in today, I can't help but want to make soup.

This soup is a family favorite and it is packed with nutrition.  I call this recipe a "Labor of Love." It's actually pretty easy, it just takes a good afternoon at home to get the most out of it. So pick a nice snowy day.

The key to this soup is the homemade Bone Broth. I highly recommend Craig Fear's "How to Make Bone Broth 101."

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"Good broth will resurrect the dead." South American Proverb

As the proverb states, bone broth, when made correctly, is packed with minerals such as Calcium, Magnesium and Phosphorus.  Although the proverb may be an exaggeration, there are many cultures that value good broth as not only delicious, but also medicinal.

Not only is broth full of minerals and vitamins, it also aids in digestion, boosts the immune system, and contains Glucosamine and Chondroitin which can decrease joint irritation and inflammation.

Parsley (Petroselinum crispum) contains extremely high amounts of Vitamin K (1366% DV), high amounts of Vitamin A, C, and Mineral Iron.

Medicinally Parsley has the benefits of...

• Containing compounds that are anti-septic for gums and mouth
• Being High in Antioxidants ORAC value 1301 umol TE/100g

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Thyme (Thymus vulgarus)  is rich in Vitamin A, C, and Minerals Iron and Manganese. It also provides 125 mg of Omega 3 fatty acids per ounce.

Medicinally Thyme has the benefits of...

• Contains Thymol, which increases the percentage of healthy fats (DHA) in cell membranes.
• Having one of the highest antioxidant levels among culinary herbs, having a Oxygen Radical Absorbance Capacity value of 27426-umol TE/100g
• Microbial effect against Staphalococcus aureus, Bacillus subtilis, Escherichia coli and Shigella sonnei

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Bay Leaves (Laurus nobilis) are extremely high in Vitamin A (6185 IU/206% DV), high in Vitamin C, Folic Acid, extremely high in Iron (43mg/537% DV), Manganese (43mg/355% DV), and high in Calcium, Copper, Zinc and Magnesium.

Medicinally Bay has the benefits of...

• A research study in 2009 "Journal of Clinical Biochemistry and Nutrition" found that Bay Leaf infusions improved insulin function in Type 2 Diabetes.
• It is Diuretic
• Because of its high Vitamin A content it is rejuvenating for skin, hair and nails.
• Contains phytonutrients that benefit the heart and circulation

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Spinach provides high amounts of Vitamin K (181% DV), Vitamin A (56% DV), Minerals Manganese, Iron, and Calcium.

Celery provides Vitamin K, and Mineral Potassium.

Carrots provide high amounts of Vitamin A (41% DV).

English Peas provide high amounts of Vitamin C (97%), Vitamin K (45%), and high amounts of Vitamin A, Folate, Thiamin, and Minerals Manganese, Phosphorus, Copper, Iron, Magnesium, Zinc.

Mushrooms provide Vitamin D, Riboflavin, Niacin, and Minerals Selenium, Copper, Phosphorus and Potassium

Ingredients

• 1 Whole Chicken with Giblets
• 3 Stems Thyme
• 3 Stems Parsley Chopped
• 1 Onion, Chopped
• 1/2 Pound Spinach Leaves
• 1 cup Fresh Peas
• 1 Tbsp Salt

• 10 Whole Peppercorns
• 4 Bay Leaves
• 2 Tbsp Apple Cider Vinegar
• 1/2 Pound Celery Chopped
• 1/2 Pound Carrots, Chopped
• 1 cup Sliced Mushrooms

In a large stock pot put whole chicken, giblets, peppercorns, bay leaves, thyme and apple cider vinegar. Cover completely with water. Bring to a boil and let cook uncovered for 1 hour, or until meat is able to be pulled apart. (I know most recipes call for a single bay leaf, but I find that you never get the flavor out of it, and I personally love the flavor bay leaf offers)

Remove chicken and let cook in a colander. While chicken cools, chop parsley, celery, carrots, and onion. Remove thyme stems from broth and add in chopped vegetables, peas, and salt. Return to a simmer.

When chicken is cool enough to handle, debone and shred chicken meat. )I am not one to waste, so I typically keep the skin and gristle for my dog. She knows the routine and waits patiently for her serving of chicken soup.)

Add the shredded chicken back to the pot and simmer, covered,  until vegetables are tender, 45 min.

During the last 15 minutes of cooking at the spinach and mushrooms.

There you have it! A super healthy, super tasty soup from the bare bones (literally). This soup stores well and can be reheated later in the week for lunches as well. This soup makes about 8 hearty bowls.