I am big about veggie prep so most of the time I will already have all of these ingredients chopped up or made so the prep time is almost nothing. This recipe is perfect for anyone following GAPS (Gut and Physiology Syndrome Diet), Gluten-free, or Dairy-free diets. You may have never heard of this herb or that ingredient or you are not “there,” yet but don’t throw the baby out with the bath water. Do your simplified version. It is still so healthy and good for you! People ask me often what I eat and this is it…
You will need approximately:
- 1 small organic chicken whole
- 1 cup carrots chopped
- 1 cup celery
- 1 cup mixed mushrooms chopped
- 1 cup or one large onion chopped
- 1/4 cup (or to taste) horseradish
- 1- 2 cups noodled zucchini
- 1 cup kelp noodles
- To taste Salt/ Bladderwrack (a seaweed) or both
- Nettles (a mineral rich herb)
- Cayenne and/or Ginger
- Fresh Lemon Juice
- Sauerkraut (I make my own)
- Organic local and pasture raised egg yolk
Place the whole chicken in your pot and add: carrots, celery, mushrooms, onion, horseradish, salt or bladderwrack, ginger or cayenne, pepper, nettles, and hen bit. Add water until chicken is covered. Bring to a boil and then lower heat to medium or a good simmer for about 30 min.
Turn off and let cool. Get another big pot and snag your chicken out and place it in the other empty pot. Separate bones, skin, and cartilage from meat and add the meat back to your soup. The bones and the rest can and should be used for bone broth but that is beyond our current recipe. Add to soup: cilantro, lemon juice, and garlic, kelp and zucchini noodles cook for 10 min (enough to warm up and marry flavors).
Spoon out your portion, add raw egg yolk, a dollop of sour cream (for those who eat dairy), some sauerkraut and/or sauerkraut juice and there you have it!