Brasco Broth
- Number of Servings: 20
Ingredients
3 Qts. of filtered water1/2 oz. structured water additive (like Willard's water)1 T. apple cider vinegar4-6 T. coconut oil1 organic chicken2-4 chicken feet (I can't find these in my area)8 organic carrots, slice6 stalks of organic celery, sliced2-4 organic zucchinis, sliced ( I use one zucchini and one summer squash)3 medium sized organic onions, peeled and diced (I use one large one)4 inches ginger, grated5 cloves garlic, peeled and diced 2-4 T. moist high-mineral Celtic sea salt (I use 3 and it's just right)1 large sprig parsley
Place the filtered water in a large stainless steel pot, add the structured water additive and the cider vinegar and let stand for 10 minutes.
Add the oil, chicken, chicken feet, vegetables, ginger, garlic and sea salt; and bring to a boil over high heat. Let boil for 60 seconds, then lower the heat and simmer for 12-24 hours. About 30 minutes before removing soup from the heat, add the parsley.
Remove the soup from the heat. Remove and discard the chicken feet. Remove the chicken meat from the bones, place the chicken meat back in the soup and discard the bones. Ladle into soup bowls and serve hot.
Number of Servings: 20
Recipe submitted by SparkPeople user NEALSNEWS.
Add the oil, chicken, chicken feet, vegetables, ginger, garlic and sea salt; and bring to a boil over high heat. Let boil for 60 seconds, then lower the heat and simmer for 12-24 hours. About 30 minutes before removing soup from the heat, add the parsley.
Remove the soup from the heat. Remove and discard the chicken feet. Remove the chicken meat from the bones, place the chicken meat back in the soup and discard the bones. Ladle into soup bowls and serve hot.
Number of Servings: 20
Recipe submitted by SparkPeople user NEALSNEWS.
Nutritional Info Amount Per Serving
- Calories: 86.7
- Total Fat: 6.1 g
- Cholesterol: 17.4 mg
- Sodium: 374.8 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.7 g
- Protein: 5.7 g
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