Supports the Immune System. It contains the amino acids arginine (essential for immune system and liver function), glutamine (which helps with metabolism), and glycine (which aids in glutathione production and also quality of sleep).
Bone marrow that liquefies over time as your soup simmers is especially beneficial to the immune system. This marrow will contain lipids,
especially alkylglycerols, which are vital for the production of white blood cells. Alkyglycerols also appear in colostrum from mother’s milk and have been found to control cancer tumour cell growth.
Helps heal the gut. This in large part is due to the glycosaminoglycans (or GAGS) found in it. GAGs help to restore the intestinal lining. About 80 % of all immune system cells reside in the digestive system so anything we do to support the gut will support the immune system.
- 6L cold, filtered water or enough to cover the chicken
- 1 whole chicken + 10 chicken wings OR (if you don’t have a whole chicken) a combination or chicken drumsticks and wings – you’ll need quite a bit for a good broth (1kg of chicken in total). For increased nutrition also add some chicken carcasses (these are available from your local organic butcher or alternatively, use the leftover, frozen carcasses from roast chicken dinners)
- 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
- 1-2 carrot, quartered (if salicylate intolerant, use swede)
- 3 sticks of celery
- Several sprigs of fresh thyme (omit if salicylate intolerant)
- 1 bunch of parsley
- A generous pinch of celtic, Himalayan or sea salt
- 2 tablespoons apple cider vinegar (omit if salicylate intolerant)
Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
Bring to the boil.
- Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
- When no more foam is surfacing, add the vegetables, thyme and salt and reduce heat to simmer.
- Cook for 2-4 hours if wanting low histamine, otherwise can be cooked for up to 20 hours. Ten minutes before the end add the parsley as this increases the mineral content of the broth. Strain the contents of the pot through a sieve/strainer. The broth can then be stored in containers (glass is best) in the fridge. Chill well before freezing.
Katherine is a certified naturopath and the founding director of Acorn and Oak. She began studying Naturopathy when she was 18 years old and has practiced in both Melbourne and rural Victoria. She has also studied 2 1/2 years of nursing and midwifery, but decided that she was happier to work with women as […]
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