Chicken Soup For the Soul – and the Flu!

 

ChickenSoupForTheSoul

Hi Everybody!

It’s that time of year again – people are sniffing and coughing and wheezing all around us, and flu season is almost here.  So I thought it would be a good time to share my recipe for chicken soup.  I am a very straight-forward cook, so the recipe is very basic – you can spice it up from here.  The only time-consuming part is preparing the bone broth in a slow cooker the day before, but that’s the most healing part of the recipe, and it makes all the difference in flavor.

Chicken Soup For the Soul

 

Ingredients for Bone Broth:

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4 quarts of water
1 1/2-2 pounds of grass-fed beef bones
2 Tab. apple cider vinegar (organic, unfiltered is best)2 tsp. sea salt
Cloves from 1 whole head of fresh garlic, peeled & smashed

Put all ingredients into a slow-cooker and set the heat to high.  Bring the stock to a boil.  Then, reduce the heat to low.  Allow the stock to cook for 8-24 hours.  The longer, the better.

Turn off the crockpot and allow it to cool.  Strain the stock through a fine mesh strainer or cheese cloth.  Before using the stock, skim away and discard any fat that has solidified.  This will be the base for your soup.

The Soup:
2 Tab. of coconut oil
Two cups of chopped yellow onions
Two cups of chopped carrots
Two cups of chopped celery
One rotisserie chicken (organic or free-range is best)

In a large pan, melt the coconut oil and saute the chopped vegetables until softened, 3-5 minutes.  Add it to the bone broth and bring it to a boil.  Then simmer for 20 minutes on low heat, covered.  Add the chicken and simmer for 10 more minutes.  Enjoy!

As I mentioned, this is the basic recipe.  What herbs or spices would you add to this?

Tomato and Watermelon Salad

watermelon_tomato_saladI love to watch Food Network, but often the recipes are so complicated that I can’t pull them off at home.  Or they contain ingredients that I wouldn’t.  But I discovered this fresh salad recipe last summer, and it was a hit!  Now it’s one of my summer favorites!  Enjoy!  (Thank you to Chef Alex Guarnaschelli)

Tomato and Watermelon Salad:

Prep: 15 minutes

2 Tab. balsamic vinegar

1 Tab. fresh lemon juice

1/2 cup extra virgin olive oil

Seal salt and freshly ground pepper

1 pint cherry tomatoes, cut in half

2 beefsteak or other tomatoes, sliced

1-2 tsp. chopped fresh tarragon

4 strawberries, hulled cut into small pieces

1 cup cubed cold watermelon

 

Whisk the balsamic vinegar, lemon juice and olive oil. Add salt & pepper to taste. Spread the tomatoes out in a single layer and sprinkle with salt, pepper, & the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries. Toss. Divide the tomato mixture among the plates. Drizzle with more dressing. Top with the watermelon. Serve immediately.

Enjoy!