Okay, why is this recipe called Maggie’s chicken soup? When I got married for the second time my husband christened me Maggie since he has a penchant for nicknaming people.
Later on, one of the first of our eleven grandchildren heard Grandpa Dwight calling me Maggie so I am now “Grandma Maggie” to all of them. Some of the grandchildren love my chicken soup so it is only appropriate that it be called Maggie’s chicken soup.
When I first started the autoimmune protocol I made chicken soup without poultry seasoning but I didn’t like it very much. That reminds me … something I’ve noticed about myself since starting this blog is that I am a bit of a picky eater. I want poultry seasoning in my chicken soup, I really don’t like regular bone broth, I can’t abide the taste of liver, I’m nervous about trying tongue or kidneys, I only like well-seasoned food and so on and so on. Maybe a blog is a bit of a wake-up call allowing us to know ourselves better?
Waxing philosophical and wandering off track … maybe I’m picking this up from my husband!
Maggie’s chicken soup
Anyway, back to Maggie’s AIP chicken soup. Recently I roasted a 6 lb. chicken ate about half of it and then made soup out of the rest with my homemade poultry seasoning … yay. This soup is all about using up what you have on hand … you don’t see celery only because I didn’t have any. Leeks would also be great in this soup.
Food to Heal Ourselves
Think Grandma's home cooking when you smell this soup on the stove.
45 minPrep Time
24 hrCook Time
24 hr, 45 Total Time
1/2 of a fairly large roasted chicken (enough bones to fill half of a large pot)
3 or 4 bay leaves
3 tablespoons apple cider vinegar
filtered water to cover
the chicken stock
meat from the chicken bones
6 medium sized carrots chopped (1/4-1/2 inch dice)
one large onion chopped
1/2 small green cabbage sliced and then chopped into 1 inch pieces
2-3 tablespoons of AIP poultry seasoning
salt to taste
Put the leftover half of a large roasted chicken in a large stockpot (see tip).
Cover with water, add bay leaves and apple cider vinegar.
Bring to a boil and simmer for an hour or so.
Strain the stock into another big pot or a large bowl.
When cool enough to handle, remove the meat from the skin and bones and set the meat aside, refrigerate the meat until the following day.
Add the skin and bones back into the stock in a big pot.
Bring to a boil and simmer for 24 hours or so.
Strain again and reserve the stock for the soup.
Add the carrots, onion and cabbage to the pot along with the stock and the meat that has been set aside.
Add poultry seasoning and 1 teaspoon of salt.
Bring to a boil and simmer for about an hour until vegetables are done.
Season to taste with more salt and more poultry seasoning if required.
1. the combined prep and cook times are long because you are making stock first before you make the soup.
2. a large stockpot holds about 6.5 L.
3. the pot should be half full of bones before covering with water. Use leftover bones from your freezer to make up the quantity if the chicken carcass isn't enough.
4. Simmer very gently with the lid half off for part of the time so that the stock reduces a bit and the flavors intensify.
As seen on Phoenix Helix Recipe Roundtable #147