It’s sunday morning and the sun has crept through the windowsills, encouraging me to wake up; we forgot to close the blinds the night before. It’s chilly in the house. Sleeping with the windows cracked open is the only way for me; I occasionally regret this decision in the morning. I curl up for a few minutes before slipping my chilled toes into my wool slippers. I wander downstairs. The house is silent. He is still sleeping. I stand basking in the morning light shining through the kitchen window. An urge to do mountain pose overcomes me—lifting my arms up above my head and stretching, reaching for the ceiling. Deep breath. I take my morning supplement protocol and then it’s time to wait for an hour before eating or drinking anything. The joys of medicine. I open the fridge, wondering what to make for breakfast. I spot a beautiful pastured chicken. I forgot about that. I should make that. This is always how it goes with whole chickens in our house. They are our saving grace. I place it in the slow cooker with aromatic veggies, herbs and a bit of vinegar. Filtered water, too...
...a couple of hours later and we are shamelessly still in our pajamas. But it's okay, because it's Sunday—right? I take the whole chicken out of the slowcooker and separate the meat from the bones. Meat goes back in the soup. Bones go in a freezer bag for future broth. It's a little messy. Oh hell, it's always a little messy. I ask him if he's hungry. Without listening to the answer, I hand him a teacup filled with homemade chicken vegetable soup. He giggles. What? I reply. They're new, I say blushing. All to familiar to him. We sit together, eating, chatting, spacing. The sun is tickling our hands, legs, noses—a rare thing this time of year, so I think we'll stay for a bit longer...
- One Pot Chicken Veggie Soup
- 1 whole, organic chicken + giblets
- 1 celery heart, chopped
- 6 carrots, chopped
- 1 fennel bulb, sliced
- 1 yellow onion, diced
- 3 garlic cloves, peeled and crushed
- 1 bag frozen peas (AIP re-intro)
- 2 dried bay leaves
- 1 bunch parseley
- 1 bunch dill
- 2 tablespoons apple cider vinegar
- filtered water
- Place 1 whole chicken in your slow cooker. Make sure to remove the pack of giblets inside the chicken and remove them from their plastic bag. Then go ahead and place them in the slow cooker as well. Top the chicken with carrots, celery, fennel bulb, yellow onion, peeled and crushed garlic, bay leaves and apple cider vinegar. Add enough filtered water to just barely cover the veggies and the chicken. Leave at least 2 inches of space from the top of your slow cooker so the soup doesn't spill over. Cook on low for 5-6 hours and then remove the chicken from the slow cooker and place on a baking sheet. Let cool. Once you can comfortably handle the bird, remove the meat from the bones. Discard the skin. Place the meat back in the slow cooker. You can put the bones in a freezer bag for a future batch of bone broth. Add 1 bag of peas, 1/2 cup lightly packed chopped parsly and 1/4 cup lightly packed chopped dill to the slow cooker. Add the stalks of your herbs to your freezer bag for future batches of broth. Let cook for another 15 minutes on low, or until peas have thawed. Start by adding 1 tablespoon of real sea salt to the soup. Add more salt as needed depending on your personal taste preference. Garish with more dill and parsely.