Chicken soup is one of the most outstanding beauty foods to consume, due to its high protein and mineral content, and anti-inflammatory benefits. It is a time-honored remedy for treating ails involving the connective tissue (collagen and elastin) including problems with the skin, joints, digestive tract, lungs and muscles. It coats the gut lining, heals digestive complaints and aids digestion. It is also rich in the skin loving amino acids sulphur and glycine; both needed to make the body’s own supply of the master anti-oxidant glutathione.
It is not only an excellent skin treatment for those concerned with wrinkles, eczema, acne and psoriasis, but it is easy and inexpensive to make. If possible, drink a little broth daily with your meal or have a warm shot at breakfast. I usually make a big batch and freeze it in small portions; simply thaw a portion each day and consume with a meal during the day. It makes a tasty stock and nutritious addition to casseroles, bolognese, risottos or the base for another soup dish.
Adding a mix of vegetables also helps infuse a variety of nutrients into the soup. Adding a splash of apple cider vinegar helps to draw minerals (very important for skin health) from the bones of the chicken. I often make chicken soup with coconut milk and kaffir lime leaves and turmeric with a touch of pumpkin puree. Then I add chicken coriander balls (chicken mince, sea salt, fresh coriander leaves and roots, coconut milk and chilli). Or chicken and corn soup Chinese style or Stracciatella Italian style (with egg, semolina, parsley, parmesan and nutmeg – yum!).
- 2 chicken carcasses (organic)
- 2-3 chicken wings (organic)
- Cold water to cover bones
- 1 tablespoon apple cider vinegar (helps draw minerals from the bones)
- 1 carrot chopped finely
- 2 stalks of celery chopped finely
- 1 bay leaf
- 1 cup chopped cabbage
- 1 Spanish onion
- 1 knob fresh ginger
- finely chopped
- 4 cloves of garlic, minced
- 1-cup fresh parsley
- Ground black pepper and quality sea salt
- Boil up ingredients.
- Add more water when required.
- Simmer for anywhere between 6-12 hours.
- Slow cookers can be a great investment if you want to cook over a longer period.
- After the broth has cooled, strain.
This will keep in the fridge for 4-5 days or alternatively freeze in batches.
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