Posted In Lunch / Dinner, Our kids love, Recipe

Bone broth chicken/turkey soup

23rd December 2015

RSF GF DF

Why not make a huge pot of soup for Christmas evening if you eat your main meal at lunch or otherwise for Boxing Day? I make a big bone broth from my turkey carcass and add lots of adrenal healing vegetables and herbs which help the liver process the toxins from alcohol as well excess sugar so that it can be burned as fuel. Here is my recipe!  The more parsley you can handle, the better. Parsley is extremely nutritionally dense in multiple vitamins and minerals, including insulin, which regulates the exchange of glucose in the blood.

Ingredients

350g leftover turkey meat or if you have none, 2 poached chicken breasts
1 thumb sized piece of ginger (finely grated)
3 cloves of garlic (finely grated)
1 teaspoon coconut oil
1L turkey/chicken stock (bone broth)
1 cup carrots (chopped or grated as you prefer)
1 cup celery (chopped as you prefer)
1 onion (chopped)
1 bunch of parsley (roughly torn)
Salt and pepper

Method

Put your turkey carcass in a large saucepan with one garlic clove and a little salt and pepper. Add as much water as it needs to cover it. Bring to the boil and then simmer on the lowest heat for as long as possible (2 hours minimum).

Drain and discard the bones/garlic, leaving the stock aside.

Put the now empty saucepan back on the heat with the coconut oil and fry the onions and grated garlic. Add carrots and celery to fry off for a few minutes.

Add stock/bone broth to the pan, leaving the vegetables simmering until they reach your desired softness.

Add torn cooked turkey/chicken and parsley to soup just before serving.

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