Ingredients
- 1 whole chicken (3-4 lbs)
- 2–3 large onions (peeled and quartered)
- 6 stalks celery (rinsed and halved)
- 6 carrots (scrubbed and halved)
- 6 cloves garlic (peeled)
- 4 inch piece ginger (peeled and quartered)
- 1 Tbsp. apple cider vinegar
- 4 Tbsp. unrefined coconut oil
- 2 Tbsp. sea salt
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- 4–6 cups water
- 4 cups carrots (sliced thinly)
- 1 lb. frozen peas (for strict AIP, substitute 1 lb. frozen broccoli)
Instructions
- Place the first 9 ingredients in a large soup pot. Fill with water, cover and bring to a boil. Once boiling, turn down the heat and simmer gently for 8 hours. Add more water throughout the day as needed.
- Use 2 large spoons to gently lift the whole chicken from the pot. Place it in a large bowl and set aside.
- Strain the stock into another bowl and then pour the stock back into the pot. Throw away the cooked vegetables (their nutritional value is now in the stock).
- Remove the chicken meat from the bones, and return the meat to the soup pot. Throw away the bones (their nutrition is also in the stock).
- Add more water to the pot (4-6 cups) and add the sliced carrots and bring to a simmer.
- When carrots are almost tender, add the frozen peas or broccoli, and simmer another 2 minutes.
Notes
- AIP Note: Although fresh peas and green beans are technically legumes, they don’t usually cause the digestive problems of the dried varieties. However, as a precaution they are removed during the elimination phase of the paleo autoimmune protocol. After that, they are considered a stage 1 reintroduction (one of the first foods you can try reintroducing). If you are in the elimination phase, use the broccoli substitution offered in the recipe, or another one of your favorite AIP-friendly vegetables.
- Prep Time: 30 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Courses
- Method: Stovetop