Homemade Chicken Stock

Generation after generation chicken soup remains one of the best remedies to soothe the soul.

One of most healing, and most easily digested remedies there is.

I first stumbled upon this medicinal food when I started GAPS (Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride) years ago for my son Dominic. I didn’t start it for my daughter and myself until a year later, when I realized that we could all benefit from it.

There are many government studies that show that even commercially-produced chicken soup may contain a number of substances with beneficial medicinal activity, although it’s been noted that the medicinal properties vary greatly by brand.

I believe it was my good old chicken soup and bone broth recipes, and avoiding potential toxins as much as possible, that helped seal my son Dominic’s leaky gut and heal his food allergies.

If you’re going to have chicken soup, it’s always best homemade. But nowadays you can find it in health food stores, and even order it online. US Wellness offers a pasture-raised, organic chicken stock here. And Kettle & Fire have a delicious 100% pasture-grazed beef broth here.

I always make it myself, but at least there are options for those who don’t want to have food simmering for hours on the stove.

Here’s the recipe I use for my Chicken Stock. I make this once a week. We eat the chicken with our meals, and drink the stock or use it to cook vegetables and soups with.

You could make a delicious chicken and vegetable stock by adding in 2 sprigs rosemary, 1 chopped red onion, 1 cup broccoli, 1 inch minced turmeric root, 1 inch minced ginger root, or anything else you’d enjoy! Sometimes I add all these vegetables in with the chicken stock, and blend them into a delicious creamy soup when done!

I hope you love it as much as we do!

And if you know of anyone who could benefit from this, please share it with them. You never know what difference you could make by just showing you care!

Homemade Chicken Stock
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Delicious, simple, healing homemade chicken soup. 2 cups a day keeps the doctors away <3
Servings Prep Time
16 cups 10 minutes
Cook Time
3 hours
Servings Prep Time
16 cups 10 minutes
Cook Time
3 hours
Homemade Chicken Stock
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Delicious, simple, healing homemade chicken soup. 2 cups a day keeps the doctors away <3
Servings Prep Time
16 cups 10 minutes
Cook Time
3 hours
Servings Prep Time
16 cups 10 minutes
Cook Time
3 hours
Ingredients
Servings: cups
Units:
Instructions
  1. Put a whole organic chicken in a large stainless steel pot and add filtered water, leaving a couple inches at the top so it doesn’t boil over.
  2. Add salt and pepper, and bring to a boil. Then, reduce the heat to medium-low.
  3. Let cook for 2-3 hours.
  4. Remove the chicken and reserve the meat in airtight glass containers in the fridge for soups, salads, tacos, or eating a la carte.
  5. Strain the stock through a fine stainless steel sieve and reserve in airtight glass jars in the fridge for soups, stews, quinoa and/or drinking on its own.
Recipe Notes

You can reserve the bones, ligaments and joints and immediately make another batch of chicken stock by filling up with more filtered water, or you can freeze them and make a second batch with them later if you’d like.

 

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Lyndsy Karrie

Lyndsy Karrie is the founder of REAL Yummy Food and a pioneer in the world of healing people with food. After being distressed by her son’s severe autism diagnosis she spent every waking hour researching and testing ways to help her son and family. What she found was astonishing. Now she shares her knowledge and easy-to-make, nutritious recipes while promoting clean eating in a non-toxic environment. Join her in keeping it REAL.

  • Teri Mister says:

    Aloha Lindsy,
    Congratulations on creating a way to easefully reach the masses with the truth that it can be easy to take our health into our own hands by eating healthy. Thank you for not accepting autism as a life long sentence. Thank you for loving you and your family enough to find solutions. Bless all those along your path that helped you and bless you for your diligence & willingness to put forth the effort to pass it along to us! No words can express the depth of my gratitude.

    • Teri, you are such a sweetheart! I appreciate all your love and kind words! I just want to do the best I can to try and help others along the way. I think that’s what life is all about, helping yourself first until you can get to the point where we can give back and help others.

      As Maya Angelou said, “When you learn, teach, when you get, give.”

      So much Love to you Teri!!

  • Alisher says:

    Hi Lindsey
    Many thanks for this recipe.
    One question. Do you think it is better to strain first stock which is considered to be containing some toxins.? I am asking this question because I read this recommendation in some articles dedicated to healthy food.
    Thanks

    • Hi Alisher,

      Great question. Toxins will rise to the top in a form of “foam” that you can spoon out if you’re concerned. I have asked my doctor about this and he does say there are toxins in it, but also lots of minerals and nutrients too. So it is upto you if you want to remove it or not. I used to remove it, but haven’t in a while and haven’t noticed any reactions. I recognize that there are benefits to it and so I leave it in, but when we were in the beginning stages of healing, and my son was much more sensitive than he is today, I would remove it. I hope that answers your question.
      Lyndsy

  • vered jerde says:

    Hi Lyndsy,

    What glass containers do you recommend for the chicken meat, And what glass jars for the stock? I would like to frizz some of the stock.

    Thanks

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