www.chefjillakerray.com
Homemade Soup by Chef Jill Aker-Ray:
Ingredients:
Whole Chicken or Turkey or Carcass after Roasting
Cold Water
Onion, Celery, Carrots, Herbs
Salt and freshly ground black pepper (or immune boosting spice blend)
Optional: Prepared rice, orzo or noodles and additional vegetables
Directions:
In large Dutch oven or stockpot, place bird or carcass and cover completely with cold water. Add onion, celery, carrots and herbs and heat to boil. Then turn down to a simmer and partially cover and let cook for 2-4 hours on low simmer. (This can also be done in a crock pot - starting in high for first hour-then in low for additional 8-10).
After this time, place colander/strainer in sink over a very large bowl and stein broth into so that vegetables and carcass are separated. Set bones aside to pull meat from and add back into if making soup. Then add 2’or more TBSP immune boosting spice mix** or favorite seasoning and taste.
Add additional vegetables, noodles or rice and meat from the bones.
Heat and serve!
**
Immune Boosting Spice Blend by Chef Jill Aker-Ray:
Use when making homemade soup or stock, in bone broth, spaghetti sauce, too avocado toast, sprinkle on roasted veggies, add to casseroles, eggs, side dishes, stews, pot roast or before grilling.
3 TBSP granulated garlic
2 TBSP ground ginger
1 TBSP ground turmeric
1/2 TBSP cinnamon
1/4 TBSP cayenne pepper (adjust to your taste)
1 TBSP Himalayan or Sea Salt (optional)