Summer's Kitchen

Eat Healthy, Live Happy, Be Awesome!

Navigation

Rosemary Chicken Soup

by

Organic Rosemary Chicken Soup is one of my favorite soups during the fall and winter. I like to top it with toasted pumpkin seed oil, and crumble my garlic oregano crackers on top.
Rosemary Chicken Soup

Print
Rosemary Chicken Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, SCD, GAPS Stage 1, Paleo
Ingredients
  • 1 organic gluten-free cooked rotisserie chicken, or 2 packages of organic chicken legs and thighs.
  • 6 large carrots
  • 1 large onion, quartered
  • 5 stalks celery
  • 1 large sprig of fresh rosemary, or 2 Tbsp dried rosemary
  • 1 Tbsp dried oregano
  • 1 Tbsp sea salt
  • 1 tsp white pepper
  • spring water, enough to cover chicken carcass and veggies
  • *Optional: Toasted Pumpkin Seed oil to drizzle on top of soup before eating.
Instructions
  1. Remove meat from rotisserie and set aside. Place carcass in large pot (OR) if using legs & thighs, place them in large pot.
  2. Add onion, celery, rosemary, oregano, salt, and white pepper.
  3. Add enough water to cover carcass and vegetables. Bring to a boil. Then turn down to simmer for 2 hours.
  4. After 2 hours, add whole carrots.
  5. Simmer for 45 more minutes.
  6. When cool enough, pour soup into a large bowl through a mesh strainer.
  7. Pull out carrots and set aside. Set broth aside.
  8. Discard anything else left in the strainer.
  9. Taste-test broth to see if it needs a pinch more sea salt.
  10. Chop reserved chicken into bite-size pieces (OR) pull chicken meat from bones if using legs & thighs.
  11. Slice carrots into coins.
  12. In glass Ball jars or old pickle jars, layer chicken and carrots until jar is full. Then, top off with broth.
  13. Continue filling jars with remaining chicken and carrots. Store any remaining broth up to 7 days, or save broth in freezer safe containers and freeze for later use.
  14. Once soup is cool, top jars with lids and refrigerate.
  15. Now you have something to pull out of the fridge during the week! All you have to do is pour contents of one jar into a saucepan. Heat and serve!

 

Super Simple Sauerkraut

by

Organic Sauerkraut is one of the best things you can add to your diet to help restore proper balance in the intestines and boost your immune system! I kept this recipe small and simple for your first try. When you get the hang of it, make larger batches, or begin to add other veggies and spices!

sauerkraut

Print
Super Simple Sauerkraut
Author: 
Recipe type: GAPS
Prep time: 
Total time: 
 
Grain-Free, Gluten-Free, Soy-Free, Dairy-Free, GAPS, SCD, Paleo
Ingredients
  • ½ head organic cabbage
  • ½ tsp dill
  • 2 tsp sea salt
  • Glass jar(s) with plastic lid(s)
Instructions
  1. Thinly cut cabbage into shreds
  2. Place cabbage shreds in large bowl
  3. sprinkle sea salt over cabbage
  4. Let sit for 15 minutes
  5. After 15 minutes, add dill
  6. Using your hands, press and squeeze cabbage to soften and release juices
  7. Pack cabbage into glass container(s)
  8. Pour in any extra juices left in bowl
  9. Using a plastic lid, screw down, but not tight (just about halfway tightened)
  10. Place jar(s) on a plate with a lip or in a pie dish.
  11. Place in dark area of kitchen or pantry for one week.
  12. After one week, tighten lid completely and place in refrigerator.
  13. Sauerkraut is best after a month in the refrigerator. If you wait this long, it will actually keep for several months!

 

Connect

I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag