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Recipe Details -
Serving for 4
Ingredients
Water (preferably distilled or RO) not tap.
(Remember tap water has chlorine and other chemicals which aren't all
that great to digest, but also just tastes yucky).
2 large carrots chopped fine
2 large celery stalks chopped fine (use the leaves these are very flavorful!)
1 big onion or 2 medium ones chopped fine. (Onions are full of antioxidants
so don't hold back especially when sick).
dash of salt
3 chicken breasts cubed (preferably organic or all-natural)
Large sauce pan or medium pot.
Instructions
1. Wash your hands first and after every time you touch the raw chicken
meat.
2. Fill pan 3/4th's full with water.
3. Add salt and bring to boil.
4. Add in chopped carrots, chopped celery and celery leaves, chopped onion
and cubed chicken.
5. Boil about 40 minutes. Remove any scum that might appear on top of
water.
6. Lower heat to low-medium for 2-3 hours stirring every once in awhile
until chicken is fully cooked and I mean really cooked. Not spongy and
no doubt about it cooked. Remember it's in water so it won't dry out!
7. Give a taste test when near completion to make sure it is good with
flavor. You can add in more ingredients if need be.
Tip #1: Freeze unused portions in small containers (such
as left over yogurt plastic containers. These are perfect sizes for individual
meals when in a hurry or when sick).
Tip #2: Sprinkle romano cheese on top of soup for extra
flavor and saltiness.
Tip #3: Do not use the same spoon each time for tasting.
Either clean it or get a new one, especially when sick.
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