JBF CLASSIC CHICKEN SOUP
- 8 cup Chicken stock
- 2 medium Carrots
- 2 stalks (large (11 inches long) Celery)
- 1 medium (2-1/2″ dia Onions)
- 2 tsp Salt
- 4 dash Peppercorn
- 2 cup (chopped or diced Chicken breast)
- 200 grams Coconut oil
- Directions are based on the original recipe of 8 servings
- Step 1
- 1)IN A LARGE STOCKPOT OVER HIGH HEAT, BRING CHICKEN STOCK TO A BOIL.
- 2) CUT CARROTS, CELERY , AND RED ONION IN 1/4 INCH PIECES . COOK CHICKEN LET COOL AND SHRED.
- 3)REDUCE HEAT TO MEDIUM LOW, AND ADD CARROTS, CELERY, RED ONION, SEA SALT, BLACK PEPPERCORNS( IF YOU DON’T HAVE PEPPERCORNS USE 1/4 TSP GROUND PEPPER , AND CHICKEN ( IF USING) . SIMMER FOR 20 MINUTES …. OPTIONAL … IN LAST 5 MINUTES OF COOKING ADD FRESH PARSLEY, AND 1/2 TSP DRIED BASIL.
- 3) SERVE IMMEDIATELY WITH 1 TO 2 TEASPOONS OF COCONUT OIL.