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
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.
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.
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.
Add, Serve or freeze in individual ziploc bags for easy fast soups.
For more "Toxic Mold" detox soup recipes go here