This soup can be made quickly or quite slowly – if you have a slow cooker then that is definitely better as you’ll get more nutrients out of the bones. Slow-cooked bone and veggie soup is incredibly nourishing for your Kidney energy, which is drained when you are attending mothers during birth or at any other time for long periods. There’s no doubt that midwifery work is so important and vital and gives so much to women, but at the same time it can take away from you if you don’t give back to yourself – this soup gives back!
Ingredients
1 chicken carcass or 6 chicken legs (free-range and organic)
A good large chunk of pumpkin, roughly chopped
1 bulb of fennel, roughly chopped
2 carrots, roughly chopped
2 cloves of garlic, crushed or finely chopped
1/4 cup apple cider vinegar
Water
Salt (at the end, to taste)
Method
Boil up the chicken bones in plenty of water in a separate pot for a few minutes and then throw away the water and scum. Place the bones, vegetables, garlic and vinegar in a slow cooker with enough water to cover, and cook for 2 hours minimum or 10–12 hours – the timing is up to you. The longer you cook it the tastier it will be, and the more nutrients will be in there. It will still taste good after 2 hours but you’ll need to add more salt to flavour it.