Chicken Soup


A classic soup loved by many. Did you know it is really easy to make? And you can customize it to suit your tastes! Sometimes we add kale or spinach just to change things up a bit.

This soup is well-known for it’s wonderful healing properties, but only when it’s homemade. The kind you buy in a can is filled with chemicals and preservatives and is rarely healthy, however, you can make your own in not much time at all, and you’ll really feel the difference.

I had never actually made chicken soup before, but a good friend of mine made some and brought it to me. WOW. So that’s what it’s supposed to taste like!

Sweet Pea loves this stuff. She’ll eat bowl after bowl. I can tell pretty quickly if she likes something or not, and this one wins every time.

This soup is also good for your bones and teeth because the bones are cooked with the soup for several hours, so the good nutrients soak into the broth.

Chicken Soup


  • 4 organic bone-in drumsticks or 2 hind quarters
  • 2 organic carrots
  • 3 stalks organic celery
  • 1 small organic onion
  • 3 organic bay leaves
  • 2 tsp organic turmeric powder
  • 1 tsp organic cumin powder (optional)
  • salt and pepper to taste
  • Enough water to cover everything by several inches
  • 1 cup rinsed organic jasmine rice

Dishes Used:

  • Knife and cutting board
  • Pot and spoon
  • Bowl for washing the chicken


  • Wash chicken pieces in a good Fruit and Veggie Rinse (I like Sunrider’s b/c it’s non-toxic)
  • Fill a standard stock pot 3/4 of the way full of filtered water and bring to a boil.
  • Add chicken pieces and let simmer for 3-6 hours (or more if you are up for it). Periodically check and make sure there is enough water, and if not, add more until pot is 3/4 full.
  • Remove all chicken pieces and let cool enough to touch. Remove meat from bones, chop and return meat to the soup. (Either compost the bones or you can return them to the soup for the last half hour of simmering and remove them before serving.)
  • Chop all veggies and add to soup. Add the rice and spices and stir.
  • Add any extra water you need to keep the pot 3/4 of the way full.
  • Simmer for 30-40 min.
  • Remove bay leaves and serve warm.

That’s it!

Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>