chicken soup

chicken soup

Chicken Stock from Nourish Traditions by Sally Fallon and Mary Enig, PhD

  • 1 whole free range chicken or 2-3 pounds of bony chicken parts, such as necks backs, breastbones and wings
  • gizzards from one chicken (optional)
  • feet from chicken (optional) – Jewish folklore considers the addition of feet the secret to successful broth.  You can purchase feet from the chicken farmers.  You may have to order in advance.  Union Square Friday/Saturday Farmer carries feet, necks and backs.
  • 4 quarts cold filtered water
  • 2 T vinegar
  • 1 large onion, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 3 celery sticks, coarsely chopped
  • 1 bunch parsley

If using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity.    Personally I use a carcass from a previously roasted (and eaten) chicken have never dealt with the fat glands.  Although the cookbook does not mention fat glands, I say throw them away.   If using a whole chicken cut into several pieces.  Place chicken and all the veggies, except the parsley, into a stainless steel pot with the water and vinegar and let stand for 30 minutes.

Bring to a boil and remove the scum that rises to the top.  Reduce heat, cover and simmer for 6-24 hours.  The longer you cook the stock the richer the more flavorful it will be.  About 10 minutes before completion, add the parsley which will impart additional mineral ions into the broth.

Remove whole chicken or pieces and veggies with a slotted spoon.  If using a whole chicken, let it cool and remove the chicken meat from the carcass and use for chicken salads or sandwiches.

Strain the stock into a large bowl and refrigerate until the fat rises to the top and congeals.  Skim off this fat and reserve the stock in covered glass containers in your fridge or freezer.

When I not feeling well, I drink the stock throughout the day.  Or I use it as a base for my miso soup.  Yummy!

Butternut Squash

Butternut Black Bean Soup From my wonderful friend and colleague chef extraordinaire – Laura Parisi, CHC

My cousin Marita tasted this soup and her comment was “This is restaurant quality!”

Serves 8

  • 2 cups black beans, sorted, rinsed will and drained (most economical way) or 2 cups canned organic black beans.
  • 2 Tbsp organic olive oil
  • 1 medium onion, chopped
  • 1 tsp sea salt
  • 4 cloves garlic, minced
  • 7 cups organic vegetable broth
  • 2 large butternut squash (2 –2 ½ pounds each, peeled and cut into small cubes) This is an exercise in patience!
  • 2 tsp tamari
  • Fresh milled black pepper
  • Fresh chopped cilantro for garnish (optional)
    1. Pre-soak beans overnight or for 8 hours (or open can)
    2. Heat oil in a large pot over med-low heat.  Add onion and sauté until translucent, about 5 min.
    3. Add garlic and sauté another 5 min.
    4. Stir in 7 cups liquid, squash, and soaked black beans and bring to a boil.  Reduce heat to low cover and simmer until beans are tender (about 1 hour).  If using canned beans cook the butternut squash until soft then add beans.

If using organic canned beans and/or pureed butternut squash, the cooking time is cut back drastically.  Cook until beans are heated through (about 15 minutes at med. temperature).  If using canned puree squash reduce amount of broth.

  1. Remove 1 cup of beans and vegetables and puree in a blender (for thicker soup puree more).  Add puree mixture to soup pot and stir.
    1. Add tamari and pepper to taste and simmer for 5 min.
    2. Garnish with fresh chopped cilantro

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