This recipe for chicken soup calls for a broth made from a whole chicken, which is high in nutrients and healing properties. The recipe comes from Magdalena Wszwlaki, a certified nutrition coach who specializes in autoimmune disorders and thyroid conditions.
Chicken soups and broths are present in almost every culture. Many are not shy about using most of the animal parts—skin, bones, heads, organs, and feet included. This is not surprising, as animal bones and cartilage contain high amounts of gelatin, which can be extracted when simmered for a few hours. Gelatin has powerful healing properties—not only is it good for gut repair (which is key in dealing with autoimmune disorders, including thyroid conditions) but it gets you through colds and flus in no time. There is an old Jewish saying that a “good broth will resurrect the dead.”
Bone-based broths and soups have the power to return energy and lessen colds, allergies, and food sensitivities. I strongly urge you to start going back the way we used to make food. Real food. Not packaged, not processed, not dried, hydrogenated, fortified, or vacuum-sealed. Just real food.
Prep time: 15 minutes
Cooking time: 12-24 hours
Yield: 4 quarts of broth Ingredients
1 whole free-range organic chicken or 2-3 pounds of bony chicken parts such as necks, wings, etc.
gizzards from one chicken (optional)
feet from the chicken (feet are very high in gelatin)
head from one chicken (optional)
2-4 tablespoons coconut oil
3 quarts cold filtered water
2 tablespoons apple cider vinegar
3 medium onions, peeled and diced
8 carrots, sliced
6 celery sticks, sliced
2-4 zucchinis, sliced
4-inch ginger root, grated
5 cloves garlic, peeled and crushed
1 bunch parsley
1. If you are using a whole chicken, chop off the wings, the neck, and the head if you are using them. Using organic, free-range chicken is vital—do not penny-pinch on this one.
2. Cut chicken parts into several pieces.
3. Place chicken parts, water, vinegar, and all the vegetables except for parsley in a large stainless steel pot. Let stand for 30 minutes to 1 hour.
4. Bring to a boil. Cover the pot and reduce the heat to simmer.
5. Simmer for 12-14 hours on low heat; the longer you cook the stock the more flavor and nutrition you will get from it.
6. About 10 minutes before finishing, add parsley—it will impart additional minerals to the broth.
7. Remove large chicken pieces, let them cool, and remove the flesh from the carcass. Add the meat back into the soup.
8. Keep in glass container(s) and freeze some of the soup for maximum freshness Magdalena Wszelaki is a certified nutrition and holistic health coach and founder of
Thyroid Diet Coach. She received her education from The Institute for Integrative Nutrition in Manhattan. For more of her nutritious, whole-food recipes, visit thyroiddietcoach.com/foods-recipes.
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