I got this recipe from my doctor and adapted it to the time I had to make it. She has you cook the chicken and carrots in the slow cooker for several hours; I only had a few hours so I did it on the stove top.
1 whole organic bone-in chicken or bone-in chicken parts
Celtic gray sea salt
2 organic onions
7 organic carrots
Peel and chop the onions and carrots and put them a big pot with the chicken and water. Season with salt. Simmer for however much time you have until chicken is done and falls easily off the bone. Remove everything from the pot and puree the carrots in a blender while the chicken cools. Shred some of the chicken and add it back to the soup along with the pureed carrots. Freeze the rest of the chicken in baggies. Doc's recipe has you cook the soup in the slow cooker for a few more hours to really break down the food for digestion but it's edible now. I had never made homemade chicken soup without adding packaged bouillon before and this was DELICIOUS and didn't taste overly carrot-y. It needed no other seasoning.
When soup is on the menu you always have to have a starch so you can add your rice or potato and green vegetable right to the soup and it's pretty and delicious.
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