| 1 |
medium whole chicken—organic,
free range or kosher chicken |
| 3 |
quarts of filtered water |
| 1/2 |
ounce structured water
concentrate |
| 4-6 |
tablespoons of moist high mineral
salt |
| 4-6 |
tablespoons of coconut oil
|
| 2-4 |
chicken feet (Optional) |
| 8 |
organic carrots |
| 6 |
stalks of organic celery
|
| 2-4 |
organic zucchini |
| 3 |
medium-sized organic white or
yellow onions |
| 1 |
tablespoon Apple Cider Vinegar
|
| 4 |
inches of grated ginger
|
| 5 |
cloves of garlic |
| 1 |
large bunch of parsley (added 30
minutes before the soup is finished) |
Directions
Take the largest stainless steel pot you can find
and fill it with 3 quarts of purified water. Add 1 ounce of structured
water concentrate (see below) and 1 tablespoon of Apple Cider Vinegar
and let stand for 10 minutes. Fill pot with chicken, vegetables, sea
salt and other ingredients and bring to a boil. Let boil for 60
seconds and lower heat. Simmer soup for 12-24 hours. Add parsley 30
minutes before soup is finished. Remove chicken from the bones and add
chicken meat back to the soup. Remove chicken feet and discard.
For anyone suffering acute situations with high
inflammation, it may be best to allow the soup to cool and blend or
puree all ingredients in a high-powered blender or food processor.
Sources
Chicken and chicken feet
www.freerangechicken.com
Organic Chicken is available at health food stores.
Empire kosher chicken
For other healing recipes and health information by Dr. Brasco,
please see his book “Restoring Your Digestive Health”
Click here for more information.
|
