Skip to main content
contact
rss feedemail usour facebook page pintrest youtubeinstagram
A Mold Recovery Blog
Saturday, March 29 2014

Chicken Zucchini-Vegetable Soup

You'll need:  A stainless steel stockpot OR slow cooker. 
 

Water (Spring preferred)

Organic Olive Oil

1 Tablespoon of minced Organic Garlic

Himalayan Pink Salt (2 gallon stock pot I use 2 tablespoons salt)
1 Organic Chicken Breast

1 (2 inch leaf) of Organic (Home Grown) Basil

1 (leaf) of Organic (Home Grown) Oregano

1 leaf stalk of Organic (Home Grown) Parsley
1 Yellow Zucchini (Organic)

1 Green Zucchini (Organic)
1 CUP each of the following cut up vegetables: (All organic) Red Pepper, Celery, Broccoli

 

  1. Fill up stock pot or slow cooker 3/4 full.  For every quart of water add one tablespoon of organic olive oil.  So for 2 gallons I use 4 tablespoons of oil.  Add minced garlic.  Add Himalayan Pink salt for taste.  DO NOT over salt.

  2. Add Chicken to stock pot and cook on low/med heat for one hour until chicken pulls apart. This will make a nice chicken stock. 

  3. Blend mince the Home Grown Basil and Oregano and add to pot. Add remaining cut up vegetables (EXCEPT the ZUCCHINI) and cook on low to medium heat for 30 minutes.  Add zucchini and cook for an additional 15 min.  Remove from heat immediately.

  4. Add, Serve or freeze in individual ziploc bags for easy fast soups.
     

For more "Toxic Mold" detox soup recipes go here

Posted by: Jennifer AT 04:57 pm   |  Permalink   |  Email
Share this Page on Social Networks
Twitter
Facebook
LinkedIn
Email
Add to favorites

Is mold making you sick?  Put the effects of Toxic Mold behind you!!

Do you think you might have mold in your home, place of business or school? Are you or someone you love suffering from an unknown illness that doctors can't diagnose?  Is mold making you sick? Go to our Step by Step and start Surviving Toxic Mold.