It is very important to me to use food as another way fight this cancer. I am so blessed to feel good enough to eat a variety of foods right now. The week after my first chemo session, I struggled with a sensitive stomach, but by day 5, I was good to go, and I’ve been loading up on super healthy foods ever since!
My aunt sent me this recipe. It is usually used as part of a cleansing/detox program, but that is not really how I am using it. I love that everything in it is super good for the body, so for me, it is an easy way to get some very nutritious food into me! I’m all about putting on some weight during the weeks that I feel good, so I don’t feel like a true detox is right for me, but I am making sure 80-90% of what I eat is beneficial to my health, which I think is cleansing in and of itself!
This last week I found myself running to my local health food store and eating at their deli for lunch. It is only a block away, and I know everything they make is super healthy. I ate their Salmon burger twice, with sides of cabbage salad, and broccoli salad, (yum!) but knew I had to come up with a different plan, since lunch there is $6-$8 bucks each time I go. Ouch. I thought this soup would be an easy lunch option for me, and will help keep me out of the expensive deli. I am adding additional foods with it at lunchtime, because it is pretty low calorie, and right now I need EXTRA calories.
It makes a TON! I am going to freeze it in smaller mason jars and pull them out to thaw as needed. I was very happy with the taste of it, although next time I will use a little less onion.
If you make it, plan ahead!
It takes 8-12 hours of cooking time. That long cooking time is what extracts all the healthy stuff from the chicken bones. By cooking the heck out of the bones, you are extracting the gelatin, which is a nutritious source of protein, as well as collagen, calcium, minerals and amino acids.
**I used a very large crock pot, and it barely all fit! I started it at 10:00 pm and it was ready the next day for lunch. I also pureed mine after removing the chicken and bones, I was not too into all the chunky vegetables, so I used my hand blender, then added the shredded chicken, peas, and parsley in at the end for texture.
Cleansing Chicken Soup
1 Whole Chicken (free-range, pastured or organic) 1 Tbsp, raw apple cider Vinegar 3-4 qts of filtered water 4 medium size onions coarsely chopped (I will only use 2 next time) 8 carrots peeled, coarsely chopped 2-4 zucchinis coarsely chopped (I used 2) 4 Tblsp of extra virgin coconut oil ½ c frozen green peas (I added these at the end after pureeing) 4 inches grated ginger ¼- ½ tsp cayenne pepper 6 celery stalks, coarsely chopped 1 lb green beans 1 bunch parsley 5 garlic cloves 2-4 Tblsp Celtic-Sea Salt (I added 2 tsp pepper)
If using whole chicken: make sure to remove gizzards, and fat glands from cavity. Place chicken or chicken pieces in large stainless steel pot (I used a large crock pot) with water, vinegar, garlic, ginger, salt, cayenne pepper, extra virgin coconut oil, and all vegetables (except parsley). Let stand for 10 minutes before heating. Bring to a boil, remove the scum that rises to the top. Cover and cook for 8-12 hours. The longer you cook the Stock the more cleansing it will be. **See my notes above about pureeing. 15 mins before finishing the stock, add parsley.(this imparts additional mineral ions to the broth)
Remove from heat, take out chicken. After it cools, remove chicken meat from carcass, discarding bones. Drop meat back into the soup.