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Hey EF Fam,

Below is one of my favorite soup recipes that I found from Jordan Rubin the creator of Garden of life. Bone broth is a powerful stuff for healing and health. livingwaterhealthandwellness.com

“says Yes, chicken bones contain incredible healing properties that are only released when slow simmered for many, many hours (usually at least 12). The gelatin that is released from the bones and cartilage of the chicken bones and parts is incredibly nourishing to our own bones and cartilage. It can also have a profound effect on the immune system and the digestive tract (which largely controls the immune system). Bone broth is rich in several amino acids that aid the immune system and the digestive system in many ways. I won’t go into great detail about these today, but for an extensive look at their effect on the body, visit this article at The Nourishing Gormet. ”

Here is the recipe and it will Yield: 6-10 servings. Sometime I make double the amount and eat it for the week.

Ingredients:

1 whole chicken (free range, pastured, or organic chicken)
3–4 quarts cold filtered water
1 tablespoon raw apple cider vinegar
4 medium sized onion, coarsely chopped
8 carrots, peeled and coarsely chopped
6 celery stalks, coarsely chopped
2–4 zucchinis
4–6 tablespoons of extra virgin coconut oil
1 bunch parsley
5 garlic cloves
4 inches grated ginger
2–4 tablespoons Celtic sea salt

Directions:

“If you are using a whole chicken, remove fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them: they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, and all vegetables except parsley. Bring to a boil and remove scum that rises to the top. Cover and cook for 12 to 24 hours. The longer you cook the stock, the richer and more flavorful the stock will be. About five minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove from heat and take out the chicken. Let cool and remove chicken meat from the carcass. Reserve for other uses such as chicken salads, enchiladas, sandwiches, or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator for use as a base for other soups.”