Health Services of Carmel
Phone: 831-262-9799 * Fax: 831-763-9251
Recipes
Bone Broth Soups
We need bone broth for glandular health.
There are different ways to create bone broths, these 2 recipes are great examples.
You especially want the celtic sea salt and coconut oil for added nutrition. Enjoy!
Bone Broth Chicken Soup
INGREDIENTS ~
•1 whole free range organic chicken
•2 organic fennel bulbs, chopped
•1 organic celery stalk, chopped
•3 organic carrots, chopped
•1 organic yellow onion, chopped
•1 bunch organic asparagus, chopped
•2 organic zucchini, chopped
•3 cloves organic garlic, minced
•¼ cup chopped fresh dill, chopped
•1 tablespoon Celtic Sea Salt
•1 tablespoon Coconut oil
•1 tablespoon fresh thyme
•1 teaspoon fresh rosemary, minced
•1 teaspoon dried basil
•1 teaspoon dried oregano
•1 teaspoon cayenne pepper (optional)
•1 teaspoon turmeric powder
•5-8 cups water
STEPS ~
1.In a large Dutch oven or pot with a tight fitting lid add the 5-8 cups of water, whole chicken and 1 tablespoon Celtic Sea Salt.
2.Preheat oven to 275 degrees and be sure there is enough room to fit the pot, so have a shelf on the lowest position possible.
3.Cover the pot with foil then top with the lid to help seal in the juices as it cooks. Once the oven is heated to the 275 mark, place the pot in the oven and allow to slow cook for 3 hours.
4.While the chicken is cooking you can prep the veggies for the soup.
5.In a sauté pan heat the coconut oil on medium heat.
6.Saute onions, fennel, celery and garlic until they have slightly caramelized. This adds a nice depth of flavor to the soup.
7.Once these ingredients have caramelized.
8.Once chicken is done cooking remove the pot from the oven and turn off the oven.
9.Take the chicken out of the pot and place the broth onto the stove and turn on the heat to medium level.
10.Add all the spices and herbs along with the onion sauté and all the vegetables.
11.Shred and pull apart the meat of the chicken from the bones and leave in a bowl to the side.
12.Allow the vegetables to cook until they are tender, then turn off the stove and add the chicken.
13.Season with Celtic Sea Salt and organic pepper to your liking.
Serve hot and enjoy the nourishment with family and friends.
~ Makes 8 servings
~ Cook time: 3.5 hours
Bone Broth Soup
INGREDIENTS ~
•1 cow knuckle
•1 gallon water
•1 tbsp Celtic Sea Salt
•3 Carrots, chopped
•2 onions, chopped
•4 garlic cloves, minced
•4 celery stocks, chopped
•3 cups green beans, chopped
•1 bunch thyme, fresh
•1 bunch oregano, fresh
•1 bunch sage, fresh
1 tbsp rosemary. fresh
•1 tbsp chili powder [if you want it hot]
•2 chicken breast, with bone
•3 cups filtered water
•1 tsp fresh cracked black pepper
•1 tsp cayenne pepper [if you want it hot]
STEPS ~
1.In a very large pot bring all ingredients to a simmer then turn down to lowest setting and cover with lid.
2.Heat/simmer for 12-24 hours.
3.Every 4 hours skim off the dark substances on the surface of the water, they may leave a bitter flavor.
4.Once the broth is done cooking, strain the water into a glass container and refrigerate over night.
5.The fat will form to the surface of the bone broth, which is now in a gelatin state.
6.Skim off the fat and store for later use or discard if you wish to not use it.
7.Pour all ingredients (except lemon juice), including the bone broth in to the extra large pot.
8.Bring to a simmer, covered. Cook for 20-30 minutes until chicken is cooked through and vegetables are soft.
9.Debone chicken and shred meat.
10.Put chicken meat back into pot, and stir.
11.Serve hot with toast or garnish with arugula sprouts.
12.Add Celtic Sea Salt to taste.
