Jewish chicken soup recipe for gut repair!

Ever wondered why jewish chicken soup is soooo good for you?

It comes out, now that a lot of research has been done on the benefits of bone broth! That's right, jewish chicken soup is in fact a bone broth made from chicken bones and meat.
Bone broth is so beneficial because it is full of gelatine which is good for repairing the strength of the stomach and gut lining. It contains collagen which is a building block for our skin, bones, nails and hair and collagen contains 18 amino acids which help our immune system work at its best. So that is the secret of the jewish chicken soup being so good for you when you are ill or have a cold!

Bone broth is also very soothing to the digestive system and easy to digest, it breaks down fully. Bone broths contain many minerals in forms that the body can absorb easily: magnesium, phosphorus, calcium, silicon and sulphur. They also contain chondroitin sulfate and glucosamine, which help in keeping our joints healthy.

I give you my very easy recipe to make a jewish chicken soup with the benefits of a bone broth that has been cooked for hours.

You need:

Preferably a pressure cooker to save gas and time, if not you'll have to cook your broth at least three times as long to get the same result.

So it will take you one hour if you have a pressure cooker and three if you don't. ( They have them at Ikea)

You will make enough for four big servings in a bowl or 8 or more cups full.

Ingredients:

I suggest you use organic ingredients only as they contain way more nutrients and the earth, the plants and the chicken are treated with respect, (for as far as that can be done when taking the life of a chicken.😕)

For your chicken you have the option of getting a frozen chicken karkas from an organic butcher, which makes it more or less waste and has therefore less impact on environment, chicken and wallet. Or you can get 6 chicken wings or legs, that will work too. In fact more gelatine comes from the wings and legs then from the karkas. But don't worry, plenty will seep into the soup from the karkas too.

Water
3 celery stalks
5 carrots
1 big onion
2 bay leaves
All the herbs you can find in your herb garden and like in your soup like thyme, rosemary, parsley.
Some pepper.
Salt not yet, we will add it only in the end because the minerals and other nutrients will leak out of the chicken easier when there is no salt in the cooking water. So we add that in the end.
And last but not least:
2 spoon fulls of apple cider vinegar. This is important to add, as the vinegar will help to extract nutrients from the chicken bones.

I fill my pressure cooker with as much water that together with the content it reaches the max sign on the inside of the pot. So pretty full. Put everything in the pot in which ever order you like but add the salt AFTER cooking the soup.
Cook everything on high pressure for 1 hour in the pressure cooker or 3 hours in a normal pot.

When it's done, let it cool down a bit so you can either strain the soup if you like to have a clear broth with nothing in it, or fish the bones out and eat it with all the content. Don't forget to add the salt. Usually two leveled table spoon fulls is enough or even too much for my amount as the chicken and veggies give a lot of taste already. So try it out!

I hope this was inspiring.

If so please upvote and consider following!

Lots of Love Clara @wombloom

Stay healthy!

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