CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Large pot with lid
Storage bowl
Bowl for straining
Potato peeler
INGREDIENTS
For homemade broth: 6 chicken necks, 6 chicken wings and optional chicken feet, if you can find them (Chicken feet are an excellent source of gelatin. Make sure they are chlorine free.)
Organic chicken broth from store, if you are not making homemade broth
2 potatoes, peeled and diced
1 small zucchini, diced
Handful of cooked spinach (see Preparing Leafy Greens recipe)
1 tomato, diced
Pickling salt to taste
Coconut oil (92F)
Parmesan cheese
PREPARATION AND COOKING TIME
Prep time: 3-4 hours for the broth and 1 hour for the spinach (see Preparing Leafy Greens recipe)
Cooking time: 30 minutes
METHOD
The day before:
Prepare the broth: put all chicken parts in a pot, cover them with water and cover the pot.
Optional: Add 1-2 tbsp white vinegar to pull calcium from bones.
Bring to a boil and simmer for 3-4 hours. Be sure to check the water level and add more water if needed. The broth is done when it tastes rich and flavorful.
When done, remove chicken parts and take the meat off the bones. Refrigerate the meat and discard the bones.
Strain broth into a bowl and refrigerate overnight so the fat will rise to the top and solidify.
Prepare the spinach
When you are ready to make the soup:
Use a spoon or spatula to remove the fat from the top of broth and discard.
Heat the homemade broth and add potatoes and veggies. Cook them on medium heat for half an hour to an hour making sure they are very tender.
Or, if you are using store bought broth, pour it into a pot, add the potatoes and veggies and cook them the same.
Add any amount of chicken you would like.
Ladle soup into bowls, pour a little melted coconut oil on top and sprinkle with parmesan cheese.
SOME TIPS AND COMMENTS
If you are not eating vegetables, you could make the soup without them.
YIELD
4-6 servings
STORAGE SUGGESTION
Refrigerate or freeze leftovers.