Gut-Healing Chicken Crock Soup

Gut-Healing Chicken Crock Soup 🧡Homemade chicken soup, especially when made with bone-in chicken, is packed with gut-healing nutrients. When you simmer bones in the soup, it releases collagen. As the bones simmer, their collagen breaks down into gelatin, giving the broth a silky texture while adding nourishing depth to the soup. My youngest brother, Jason taught me how to make this soup in a crockpot—it makes everything way easier. The broth provides hydration, sodium, potassium, and magnesium, all essential for gut function and healing. The garlic, onions, and ginger, help lower gut inflammation, support the microbiome, and ease digestion. Eating chicken soup with my lovely spider plants combines internal nourishment with external calm—a perfect environment for the body to heal. Spider plants are great natural air purifiers, quietly absorbing toxins from your space. I encourage you to try inviting a plant to your next meal—just having greenery nearby can soothe your nervous system and bring calm to your mealtime. 

Gut-Healing Chicken Crock Soup 

 Ingredients: 

Organic whole chicken 

1 onion  

4 medium carrots 

2 celery stalks

4 to 6 cloves of garlic 

1 inch-piece ginger root

2 heads baby Bok choy, chopped

1/2 a head of cabbage, chopped 

8 ounces mushrooms

 

Directions: 

1. Rinse whole chicken with water then place in crock pot, add extra pieces of celery, onion, ginger and garlic to the crockpot and add filtered water to mostly cover the chicken.  Cook in crockpot on high for 4 to 6 hours. Alternatively, you can also boil the whole chicken in a pot on the stove and simmer for a couple of hours on low. 

2. Strain the broth.  I discard all the cooked vegetables, except the carrots which I add to the soup. 

2. After the chicken is cooled off, debone and place in a container. 

3.  Using the strained broth, cook the other half of the onion (sliced in strips), minced garlic, minced fresh ginger, carrots, and celery until soft. Once the veggies are mostly tender I add the chopped cabbage and cook for 3 to 5 minutes. 

4. Remove the pot from heat and add the cut mushrooms and chopped Bok choy.  Cover the pot and let the mushrooms and Bok choy steam cook.  Add black pepper and/or salt to taste.