Super-Nourishing Chicken Soup

This stock can be made in a large crock pot or soup pot
1 bag of Fenwood Farm legbones
4 litres pure water, cold or room temperature
¼ cup apple cider vinegar
1 strip wakame
1 large onion, skin left on, cut in quarters
2 stalks celery with leaves, coarsely chopped
2 medium carrots, coarsely chopped
2 cloves garlic, left whole
3-6 strips astragalus root
2 heaping tbsp flowering green oats
1 tsp sea salt

Let the chicken sit in the cool water and vinegar for up to an hour, adding other ingredients as they are ready. Then bring slowly to a boil and simmer on low for 6 to 24 hours. After the hours of simmering, pour the broth through a fine strainer.

  • Acidic wine or vinegar added during cooking helps to draw minerals, particularly calcium, magnesium and potassium, from the bones into the broth.
  • Starting with cold water allows better extraction of collagen/gelatin.
  • Stock will reduce as you cook it, so wait to add salt until the stock is used in another recipe to avoid excessive saltiness.
  • The longer you cook the stock, the richer and more flavourful it will be. Longer cooking also extracts beneficial minerals and nutrients from the bones.
  • The key indicator of a good stock is it gelling when cooled. While it looks unusual, the stock will liquefy again when heated. The collagen/gelatin drawn from the bones is incredibly healthy and is used to treat many intestinal and blood disorders.
  • Use the stock as a base for soup (just add whatever is desired: rice or pasta, beans, chopped vegetables), as a substitute for water when cooking rice, or as a base for savory sauces.

Wakame Seaweed is a source of Vitamin A.
Astragalus Root: Oriental herbalists have used it for centuries to maintain healthy blood sugar levels, treat coronary heart problems and lower blood pressure. Many people also use it as an overall good-health tonic to support healthy digestion and to help increase energy levels and stamina.
Flowering Green Oats: nourishes the nerves, improves circulation and stabilizes blood sugar.
For more information on the benefits of soup stock go to:

*Dr. Kate Rheaume-Bleue, N.D., and Janet Jacks of Goodness Me!

Testimonial can be found at: