CHICKEN SOUP WITH VEGETABLES
Paleo, Gluten Free, Healthy Eating, Organic
Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.
My story with food is a very long one so here is a shorter version of it.
After nearly fifteen vegetarian and another two vegan years I slowly started introducing meat into my diet last year. I was severely anemic with several health issues and my reproductive system was completely shut down.
Given that I have always been a health nut, it was very hard for me to admit that my diet might be partially responsible for my health issues.
I LOVE animals so eating them has been a big adjustment. Well, eighteen months later my body is mostly back in balance and I have come to the conclusion that eating meat is part of being human.
However there is a balance in this as well as we share a space with six billion people. It’s not sustainable to consume meat all the time ESPECIALLY when the animals need to be raised in a holistic and nonviolent manner. Buying organic meat from a farm and eating the entire animal is an absolute must for me.
My body seems to be happy with two or three servings of animal protein a week. Being conscious and grateful for the sacrifice is part of the deal.
1 whole organic chicken
2 small carrots
1/2 l of water (if cooking in a pressure cooker - top up your pot throughout the day if using a regular pot)
Wash your chicken under running water and chop up vegetables.
Bring water to boil, add bones, vegetables and simmer for up to 24 hours until done. I use a pressure cooker so it takes 2 hrs.
Strain when finished and use fresh for any soup or store in fridge for up to five days. You can also freeze for later use.
I like to add fresh vegetables and some of the poached chicken and serve hot.