Nothing is better than chicken soup when you are feeling under the weather. But don’t save my chicken soup for sick days only. This soup delivers a collagen boost that we all can use to keep us Younger looking and slow down the aging process.
Collagen is essential to keep skin brighter and healthier. As the single most abundant protein in our bodies, collagen is the glue that holds everything together and resides in your muscles, skin, bones, and tendons. Collagen strengthens your skin, gives it elasticity, and helps replace dead skin cells. Its production declines as you age, triggering wrinkles, weaker cartilage in joints, and – sagging, aging skin.
Bonus Tip: If you are prepping for one of my Hormone Reset detoxes and are quitting caffeine, this delicious broth makes a caffeine-free alternative for when you are craving something warm to drink.
1 whole free-range chicken (ideally pasture-raised)
4 quarts cold filtered water
2 tablespoons vinegar
2 large onions, coarsely chopped
3 carrots, peeled and coarsely chopped
4 celery stalks with leaves, coarsely chopped
4 peeled garlic cloves
2 well-washed leeks, coarsely chopped
3 parsnips, coarsely chopped
3 bay leaves
4 to 5 sprigs fresh thyme, or 2 teaspoons dried thyme
10 whole black peppercorns
1 bunch parsley
2 quarts chicken bone broth
2 cups cooked chicken
2 onions, chopped
3 cups celery, chopped
3 carrots, peeled and sliced
1 cup green beans
3 cups fresh spinach
6 cloves garlic, minced
1 teaspoon dried thyme
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
- Place chicken into a large pot with water, vinegar, and all of the ingredients except the parsley. Let stand 30 minutes to 1 hour.
- Bring to a boil, and remove any foam that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours.
- The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional minerals to the broth.
- Remove the chicken, let cool, and remove the meat from the
carcass. Reserve for soup.
- Strain the stock and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer.
- For the soup, bring 2 quarts chicken stock to a boil and skim off any foam that may rise to the top. Add the meat, vegetables, and seasonings and cook until the vegetables are just tender, 5 to 10 minutes.
- Taste and adjust seasonings.
Don’t forget you can sip broth like tea. This is especially lovely in the winter or if you don’t feel well. Since broth is simultaneously energizing and calming, it can take the place of morning coffee, afternoon tea, or an evening nightcap. Carry some of your favorite bone broth in a Thermos and sip it throughout your day. You’ll discover the real meaning of “comfort food”!