Monthly Archives: December 2013

Elephant’s Cure Chicken Soup


Not sure why it’s called this but it’s good and I guess it’s kind of like Jewish Chicken Soup…it’s warm and comforting and helps you feel better if you are sick.


  • 1/3 cup olive oil
  • 1 1/2 cups diced medium carrots
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced celery
  • 3 serrano chiles, seeded and minced (use milder ones if you aren’t into spicy)
  • 3/4 cup peeled and julienned ginger
  • 1/2 cup minced lemongrass
  • 1/2 cup minced garlic
  • 14 cups chicken stock (Homemade see below or get a good organic one)
  • About 3 cups of cooked chicken, chopped or shredded
  • 1 T fresh thyme
  • 1/2 bunch cilantro, chopped
  • 1/2 bunch Italian parsley, chopped
  • Salt to taste

Heat olive oil in a pot over medium high. Saute the carrot, onion, celery, chiles, ginger and lemongrass for about 10 minutes. Add the garlic and saute 5 more minutes. Add stock and bring to a boil. Add thyme and simmer until vegetables are tender, about 10 minutes. Add the chicken and cook until hot. Add parsley, cilantro and salt.

Beef or Chicken Stock

Variation: Chicken Stock-Use chicken bones (backs or whatever you have) instead. They can be usedraw or you can roast them for a more intense flavour. Basically that’s the only difference between beef and chicken stock. You can use a whole stewing chicken and retrieve some of the meat when cooked through for chicken noodle soup or another chicken based soup of your liking. Leave the bones in to complete the stock making process.

Approximately 8 lbs. beef marrow bones, knuckle bones, rib & neck bones.

Cold purified water to cover.

1/2 cup cider vinegar or lemon juice

Chop all vegetables in large chunks. If you have a sorry-looking tomato or mushroom stems available throw them in too. Use veggies bits that you have saved in a freezer bag.

However, the veggies you must have are: an approximation is ok…this isn’t rocket science☺

3 onions

3 carrots

3 celery stalks

Several sprigs of thyme, 2 bay leaves, 10 peppercorns.

A handful of fresh parsley.

Place bones in a roasting pan and roast in oven on 350 F until browned. Remove bones and put into a large stockpot. Pour the fat out of the roasting pan. Place pan over burner and add cold water. Scrape up all the good brown bits and add the contents of the pan to the stockpot. Add more COLD water to cover the bones. Make sure liquid comes no higher than 2 inches from the top. Add veggies, herbs and spices, except parsley. Bring to a boil, skimming scum as it forms. Simmer uncovered at least 12 hours and as long as 48.

Just before removing from heat add the parsley. The stock should look quite disgusting at this point but the final product will be wonderful! Strain the stock and place in the fridge for a few hours or until the fat solidifies on the top. Skim off the fat and restrain the stock through a very fine sieve or cheesecloth to remove impurities. Place in serving size containers appropriate for your family size and freeze or pressure can. If you have a dog or have a friend with one, you know what to do with the bones. When our dog was alive, she had to fight with my husband over them!


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