This recipe comes to us by way of Jordan Rubin's book "Perfect Weight America." I absolutely love the recipe, it is economical and very good for you. I didn't have any green beans the first time I made this and it was sweeter then the second time when I had them. It tasted great either way. If you use a whole chicken, you will have so much meat that I recomend saving the breast and tender's and leave the thigh and legs for the soup. That way you can use the meat for sweet and sour chicken (posted previously).
Cleansing Chicken Soup
1 whole chicken (free range, pastured, or organic chicken)
1 Tbsp. raw apple cider vinegar
3-4 quarts filtered water
4 medium-sized onions, coarsely chopped
8 carrots, peeled and coarsely chopped
4 Tbsp. extra-virgin coconut oil
½ cup fresh or frozen green peas
4 inches grated ginger
¼-1/2 tsp. cayenne pepper
6 celery stalks, coarsely chopped
1 bunch parsley
5 garlic cloves
2-4 tbsp. Celtic Sea Salt
If you are using a whole chicken, remove fat glands and gizzards from the cavity. Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar, garlic, ginger, salt, cayenne pepper, extra virgin coconut oil, and all vegetables except parsley. Let stand for 10 minutes before heating. Bring to a boil, removing scum that rises to the top. Cover and cook for 8 – 12 hours. The longer you cook the stock, the more cleansing it will be. About 15 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.
Remove from heat and take out the chicken. After it cools, remove chicken meat from the carcass, discarding the bones, then add part of it back to the pot Discard the vegetables that you used to make the stock and add the stock back to the pot. Use 1 fresh onion and carmalize then add to the stock pot. Add carrots and celery to the pot and boil until tender. Add 1 cup of peas and warm before serving. Season to taste.