Chicken 'noodle' soup
For my chicken “noodle” soup, cabbage replaces traditional noodles to keep the carb count low. The broth can be canned or frozen for use at other times. I also like to use Himalayan pink salt and I don’t skim off the fat — it contains all the healthy goodness. Editor’s note: Read what Miriam did to get a fresh start when she was sick of being sick.
Ingredients
Broth:
- 1 roasted chicken carcass (including all bones), meat removed
- 10 to 12 cups water
- 2 tablespoons apple cider vinegar
- 1 tablespoon Himalayan pink salt (optional)
- 2 stalks of celery, roughly chopped
- 2 large carrots, roughly chopped
- 3 cloves garlic, peeled and smashed
- 1 onion with skins, quartered
- Parsley, and assorted other herbs of your choosing
- Additional salt and pepper, to taste
- 1 to 2 bay leaves
“Noodle” soup:
- Chicken meat from roasted chicken
- 1 onion, chopped
- 2 to 3 celery stalks, chopped
- 1 to 2 carrots, chopped (optional)
- 1/2 head cabbage, sliced into 1-inch strips
- Salt, to taste
Directions
- Put all broth ingredients in a large stock pot or slow cooker.
- Bring to a low boil, then reduce heat to low. Cover and simmer for at least 5 hours. When I make this, I simmer the broth for at least 12 hours, or overnight, and frequently almost 24 hours — the longer, the better.
- Strain, and store broth in the fridge overnight.
- The next day, return the broth to the stove and add the chicken meat, onion, celery, carrots (if using) and cabbage. Bring to a boil and cook for 20 minutes. Add salt to taste.