Iris’ Chicken Soup
- Good Points
- Low in sugar
- Very high in niacin/li>
- High in phosphorus
- Very high in selenium/li>
- Very high in vitamin A
- High in vitamin B6
- Bad Points
- High in cholesterol
- Serving Size: 1938g
- Amount Per Serving
- Calories 2653 Calories from Fat 465
- % Daily Value*
- Total Fat 51.7g79%
- Saturated Fat 14.5g72%
- Trans Fat 0.0g
- Cholesterol 1310mg437%
- Sodium 2279mg95%
- Potassium 3905mg112%
- Total Carbohydrates 19.9g7%
- Dietary Fiber 5.5g22%
- Sugars 9.7g
- Protein 494.9g
- Vitamin A 623% Vitamin C 21%
- Calcium 30% Iron 88%
- Nutrition Grade C
* Based on a 2000 calorie diet.
- 1 Ea. 3-1/2 – 4# organic chicken – wash inside and outside with cold water.(Leave the skin on, it adds flavor to the soup.)
- 3 Ea. Carrots – organic, scrubbed, ends cut off, and cut into 2” pieces. (Note: I never peel the carrots because it removes nutrients. Just scrub with a nylon mesh or a scrubby sponge.)
- 3 Ea. Ribs of Celery – organic, washed and cut into 2” pieces. (Note: I always use the leaves off the tops of the celery. They are very rich in flavor.)
- 2 packages Miracle Noodles
- 2 Ea. Bay leaves – organic – at least 2” long. If the leaves are smaller, then add more. (You will not taste the bay leaves but they add so much to the overall flavor of the soup.)
- 1/2 tsp. Premier Research Labs – Premier Pink Salt, rich in trace minerals. (This can be purchased from the internet. Amazon’s price is $16.95 and there are much better prices, i.e. $12.95, out there for this product.) Do not use Morton’s salt or other commercial salt.
- ¼ tsp. Organic White Pepper
- In a large pot, add 10 cups of filtered cold water. (My pot is 8 quarts and it perfectly fits this amount of water, a 3.5-4.0 pound chicken and the vegetables.)
- Place all of the following ingredients into the water and bring to a boil.
- When boiling is reached, turn down to a very slow simmer.
- Cover the pot with the lid slightly ajar, and cook for 2-1/2 hours from the time of boiling.
Note from Iris:
- "I hope you will have success with this recipe. Note that the rich flavor of the broth will be dictated by the proportion of water to the size of the chicken.
- If you have a smaller than 3-1/2# chicken, reduce the amount of water by 2 cups per ½ pound of chicken.
- Store any leftover broth in a jar. When it is thoroughly chilled, if it has jelled you know you have made a very excellent batch of soup.
- Also note with an organic chicken the layer of fat that forms at the very top of the liquid in the jar is quite small.
- You can skim it off or use it in the soup when it is reheated. Enjoy!"