This delicious soup is filled with gelatin-rich, collagen-building substances and is a satisfying meal in itself. Protein and fat (yes, fat is good for you!), carbohydrates and fiber (supplied by the vegetables), and antimicrobial substances (supplied by the garlic). This soup is one of the many delicious digestive restoring recipes from “Restoring Your Digestive Health”; Jordan S. Rubin, N.M.D., and Joseph Brasco, M.D.
The use of organic produce and organic free-range chicken is ideal. However, if you are on a tight budget, it is okay to substitute conventional products. Just remember, the more wholesome and fresh the ingredients, the better the broth!
3 quarts filtered water
½ oz structured water additive (available at most health food stores)
1 tablespoon apple cider vinegar
4-6 tablespoons coconut oil (4 is usually enough)
1 medium organic, free-range or kosher whole chicken, cleaned and cut into pieces (if you wish, you can substitute beef or another type of poultry for the chicken)
2-4 chicken feet (if you can find them, good luck!)
8 organic carrots, sliced
6 stalks of organic celery, sliced
3 medium-size organic white or yellow onions, peeled and diced
4 inches ginger, grated
5 cloves garlic, peeled and diced (omit if you have upper GI problems or severe heartburn))
2-4 tablespoons moist high-mineral Celtic sea salt
1 large bunch parsley
Place the filtered water in a large stainless steel pot, add the structured water additive and apple cider vinegar, and let stand for 10 minutes. Add the oil, chicken, chicken feet, vegetables, ginger, garlic, and sea salt; and bring to a boil over high heat. Let boil for 60 seconds, then lower the heat to the lowest setting possible and simmer for 12-24 hours. About 30 minutes before removing soup from the heat, add the parsley. Remove the soup from the heat. Remove and discard the chicken fee. Remove the chicken meat from the bones; and then place the meat back into the soup and discard the bones. This soup will keep up to five days in the fridge; it also freezes well.