Chicken Soup

This rich chicken soup is not only medicine for colds and flu's, but also builds bones and helps achy joints. The vinegar leaches calcium and other minerals from the bones, and cartilage building calcium fluoride from the chicken feet. The vegetables provide vitamins and minerals, carrots for better vision on short winter days, the garlic and parsley help the immune system.

1 medium whole chicken-organic, free range or kosher
3 quarts of filtered water
4-6 tablespoons of sea salt
2-4 chicken feet (optional)
8 organic carrots
6 stalks of organic celery
2-4 organic zucchini
3 medium-sized organic white or yellow onions
1 tablespoon Apple Cider Vinegar
1 tsp grated ginger
5 cloves of garlic
5 sprigs of parsley (added 10 minutes before the soup is finished)

Fill a large pot with 3 quarts of water. Add sea salt and apple cider vinegar (this will leach minerals from the bone into the soup and will evaporate so you won’t taste the vinegar). Fill pot with chicken, vegetables, and other ingredients and bring to a boil. Lower heat and simmer for 2 hours or until chicken falls off the bone. Add parsley 10 minutes before soup is finished. Remove chicken from the bones and add chicken meat back to the soup. Discard chicken feet and bones.

Preheat oven to 375 degrees. Layer apples in pan. Mix butter, flour and brown sugar until lumpy. Add oats, cinnamon and nutmeg. Pour over apples. Bake for 30 minutes.