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Chicken soup is a delecacy found across most cultures.  Whether it’s chicken noodle, chicken with rice, or chicken with matzo balls, it is certainly a staple for many, especially when you’re feeling under the weather.

My mother’s chicken soup hails From Honduras in Central America.  The stock is made from scratch and uses seasonal organic ingredients.

Ingredients:

• 1 Whole Chicken (roughly three lbs).  You can ask them to remove the
  
  innard at the butcher, but my mom throws them in the soup to add extra flavor.
• 5 Peeled Carrots (cleaned)
• 5 Celery Stalks (cleaned)
• 1 Small Green Cabage
• 4 to 5 Potatoes
• 2 sliced Zuchinis
• 1/2 cup of Cilantro Chopped
• 2 Finely Minced Cloves of Garlic
• 1 Finely Chopped Red Onion
• 1 Tomato (sliced)
• 1 Lemon
• Salt, Black Pepper and Cumin to Taste
• (Pptional) you can use a pre made organic stock to help kick off your base.
• 2 table spoons of Olive Oil
• 2 Quarts of Purified Water

Directions:

Dice 2 celery sticks, the onion and garlic and lightly saute in the pot with olive oil until they are slightly browned.  While this is happening, slice your lemon in half and use it to clean and season the chicken.  Rub the lemon all over the chicken.  Feel free to season the chicken with salt, pepper and cumin powder enough so it has a nice layer.  Rub 1/4 cup of chopped cilantro on to chicken as well.

Begin to chop chicken into pieces i.e. legs, wings, thighs, breast etc.  (You can always as the butcher to do this if you’re not into this sort of thing).  Remove any inner parts i.e. heart, neck, liver etc.

Once the onion, celery and garlic have browned, add the chopped chicken and 2 quarts of purified water to the pot.  Allow to simmer till slightly bubbling (medium heat).

Add the remaining vegetables and herbs to your pot and allow all ingredients to cook together for about an hour on low/medium  heat.

Test to make sure that the meat is soft and falls of the bone and add any final seasonings to your taste.

Serve and enjoy.

Image via lifeinfozone.com