Mallory's Medicine Soup

Broths and Soups

At first this may be far too daunting to do yourself, I highly recommend buying single serve powdered bone broth packets during acute shock or shutdown phases. With these you will just need to boil water and add the powder and hot water in a mug to drink.

If and when you or a loved one is up for the task of making broth or soup this is my favorite go to.

Mallory’s Medicine Soup

This recipe takes about 3 days to make. I make and often freeze this soup to keep on hand for illness, trauma, injury or surgery recovery for myself or loved ones. If you need a project to focus on or a loved one would like to offer support this is a beautiful healing soup for those who eat chicken.

Ingredients

  • whole organic chicken
  • herbal suggestions: astragalus, oregano, thyme, bay, ghee/butter, rosemary, sage, gray salt, pepper, celery seed, cayenne (if heat is desired), kombu, wakame, dulse, reishi, shiitake, maitake, poria cocos, turmeric, ginger. Add desired seasoning, what you have available in your garden or pantry, or your chef's intuition
  • Mushrooms (crimini or baby bella) 1 container
  • Garlic 2 cloves or to taste
  • Yellow Onion 1
  • Carrot 3
  • Celery 2 stalks
  • Bag of purple potatoes
  • Kale half a bunch or to taste

Directions:

  • Place chicken in crock pot with herbs and seasoning, cover with water or broth, cook on "low" or "keep warm" for about 8 hrs, depending on how hot your slow cooker gets - cook on lowest setting until the chicken is mostly cooked through
  • Use tongs to remove the chicken from the cooker, allow to cool enough to handle
  • Separate the meat from the bones
  • Place meat in a covered container in the fridge and the bones back into the cooker full of broth
  • Add a splash of ACV to the broth to help the bones release nutrients
  • Prep all veggies, separate the skins and discards and place in the cooker with the bones, add as much of this as you have available (carrot/celery ends, garlic/onion skin etc.), add more herbs if desired.

Tip: tare the kale from the tough stalk by hand and store separate from other ingredients.

when cooking in general you can save kitchen discards in a bag in the freezer to use when you are making broth

  • Store prepped veggies in a covered container in the fridge. keep kale seperate.
  • Allow bones and veggie discards to simmer a full 24 hours, I usually let it go overnight through the full second day and night (if I have time)


Day 3 (or when you choose to move to this step)

  • Strain broth and discard the bones/veggies.

*You may stop here if broth was your goal, to make soup continue on

  • Taste your broth and assess what you want to add at this stage, I usually add more fresh herbs and salt (the potatoes will draw out some salt) I like my broth very concentrated, if you enjoy a lighter broth you may not want to add too much more or you can always add more water later.
  • Add all prepped veggies to the broth and slow cook 4-8 hours depending on your cooker
  • Once the veggies are soft, add the chicken and kale
  • Allow the flavors to blend and cook together another 20-30 minutes then serve

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