This recipe by Chef Ronny from @primal_gourmet is one of our absolute favorites when we are feeling under the weather!
4 organic bone-in chicken thighs OR 1 organic whole chicken
2 celery stalks
2 yellow onions, unpeeled
1 parsnip – cut in half
2 large carrots cut in half; plus 2 more – peeled and cut into disks
1 knob ginger – roughly the size of your thumb
1 head of garlic – stem trimmed
1 small bunch of fresh dill, plus extra for garnish
3 bay leaves
1 TBSP salt
1 tsp whole black peppercorns
A cost effective way to make this recipe is to save all of your veggie scraps from other recipes throughout the week instead of buying new veggies for the recipe.
- Add all of your ingredients into a large stock pot and add water to the brim of the pot.
- Set on high heat and bring to a boil. Reduce to a simmer. Cook, uncovered, for 75 minutes or until your chicken is fully cooked. Use a spoon and periodically scrape off any foam that rises to the surface.
- Once your chicken is fully cooked, strain out the vegetables and discard.
- Take your chicken and set it aside to cool. Once cool, shred the meat from the bone. If you want to make broth, save your bones and chicken carcass.
- While the chicken cools, add the sliced carrots and cook until fork-tender. Add your chicken into individual bowls, add your broth and carrots, and garnish with fresh dill. Salt and pepper to taste.