Chicken Soup
This recipe contains great ingredients vital for your health. Put everything in a large pot, simmer with 3 gallons of water for many hours- and you’ve got a powerhouse of health in one pot. This stock can help reduce inflammation, reduce joint pain, strengthen your immune system, repair intestinal wall from effects of IBS, Celiac and Crohn’s disease. This is a great way to boost your immune system. I would bet my life that this has a better chance than the flu shot! Fall in love with making stocks and live better! I Promise
  • STOCK 
3 gallons filtered cold water- (You can make less this if you don’t have a big pot,but honestly! it freezes so well..)
  • 1 tablespoon apple cider vinegar
  • 6 tablespoons organic extra virgin coconut oil or grass-fed butter
  • 3 whole chicken carcasses - If you want chicken meat in your soup- you can roast a whole chicken and remove the meat to add at the end using the circus for the stock
  • 6 organic carrots, peeled and sliced
  • 6 stalks organic celery, sliced
  • 3 medium organic onions, diced
  • 2 heaping tablespoons of grated ginger
  • 6 cloves garlic, diced or minced (more if you love garlic)
  • 4 tablespoons Celtic sea salt
  • 1 large can of organic fire roasted crushed tomatoes
  • To finish the soup:
  • 1 gallon chicken stock
  • 2 onions diced small
  • 4 celery diced
  • 2 zucchini diced
  • 3 carrots diced
  • 3 minced garlic cloves
  • 3 cups cooked chicken meat
  • 1 large bunch organic parsley
  1. Place all of the stock ingredients into a large stock pot. Bring to slow boil then turn down to simmer for 10-24 hours! Yep, the longer you cook it the more nutrient dense it becomes. Do not boiling boiling makes for a cloudy broth.
  2. Strain the bones and vegetables.
  3. This is a super food for people with digestive issues, bone disorders, arthritis, cancer, Lyme disease, and other ailments. Use it as a base ingredient for cooking grains or instant soups.
  4. In a skillet add 3 tablespoons coconut oil or olive oil or butter and sauté onions, celery, zucchini, carrots and garlic. Allow to soften and add to the stock. Add chicken meat and just before serving add chopped parsley.
Recipe by Martha's Vineyard Catering, Culinary & Agricultural Experiences at

Kitchen Porch Catering | Martha's Vineyard | 508-645-5000