They don't call it "chicken soup for the soul" for nothing. If you're a long time follower and reader of the F List you would know the soul is pretty much located in the gut. More than 80% of serotonin is produced in your gut... so we need to look after it. We recommend using chicken on the bone as most of the nutrients are drawn out of the bone during the cooking process, making the soup even more nutritious. If you have IBS and are embarking on the Gut-Skin-Mind program, we recommend removing the onion from this recipe in phase 1 of the reset. Enjoy!
4 chicken thighs
2 chicken legs
1 onion diced 2 celery sticks (chopped into small pieces) 1 carrot (chopped into small pieces) 1/2 broccoli (heads only) 1/2 pumpkin (skin removed, chopped into small pieces) 1 zucchini (chopped into small pieces) 1 cup chicken stock
20 sprigs of thyme (leaves removed) 3 tbsp nutritional yeast 1 tbsp smoked paprika
2 tsp turmeric 2 tbsp apple cider vinegar (helps draw nutrients out of bones)
1 knob of butter or drizzle of olive oil
Heat oil or butter in a large stock pot or deep casserole dish. Add chicken to the pan and cook on high heat until browned (but not fully cooked).
Remove chicken, place on a plate and set aside.
Add more oil if needed. Heat onion and thyme in the pot, cook for 5 minutes. Add chopped vegetables and cook on a medium-high heat for 5-1o minutes.
Place chicken back into the caserole pot and add 2 tbsp of apple cider vinegar, paprika, turmeric, salt, pepper and nutritional yeast.
Add 1 cup of chicken stock and water until the vegetables and chicken are just covered. Bring the water to a boil, then reduce the heat to a light simmer while covered. Cook for approximately 2 hours.
The longer you cook the chicken on a low heat, the better it is! After 2 hours, remove the lid of the pot and cook uncovered so the liquid reduces.
Serve with basmati rice, lemon juice and fresh parsley!