Nourishing chicken soup
1 whole chicken
8 cups of filtered water or vegetable stock
2 tablespoons apple cider vinegar
1 large onion, chopped
2 cloves garlic, minced
1 large carrot, chopped
1 medium zucchini, chopped
2 celery sticks, sliced
½ medium cauliflower, chopped
Basil or parsley for garnish
Salt and pepper, to taste
Place the chicken in a large stainless steel pot with the water or stock and apple cider vinegar.
Bring to the boil and remove the foam that rises to the top. Reduce the heat to the lowest setting and add the onion and garlic. Cover and simmer.
After two hours remove the chicken meat from the bones, chop it and set it aside.
Return the bones to the pot and simmer for a further four to eight hours.
One hour before the cooking time has finished, add all remaining ingredients and the cooked chicken, but don’t yet add the basil or parsley.
Ten minutes before cooking time has finished, remove the bones with a slotted spoon and add the basil or parsley.
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9 Comments
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Jessah Shaw
Nutritionist
That would be fine.
Kind regards,
Jessah Shaw
Nutritionist
This soup is certainly suitable for anyone with Fatty Liver.
The important foods to avoid are sugars, starches, processed foods and damaged/hydrogenated fats.
Dr Cabot has written the definitive book ‘Fatty Liver, You Can Reverse It’.
Supplementation makes reversal even faster and Dr Cabot prescribes Livatone Plus, NAC, and Ox Bile.
Kind regards
Victoria
Naturopath for Dr Sandra Cabot MD
Harold Burton
There is no flour in the nourishing Chicken Soup, nor is any required.
If you want it to be a little thicker then separate the stock and reduce it to the level you want.
Kind regards
Victoria
Naturopath for Dr Sandra Cabot MD