Chicken Soup

Chicken soupBert’s penicillin                                        flu and cold season

diet_nutrition

This soup is to be made ONLY as directed.

Not over heated (NEVER MICRO-WAVED) or adding starches unless directed.

In a  4 -5 quart pot

1 whole “natural or organic chicken…..(or 8 thighs)  and remove skin and  “bone-in” is IMPORTANT

After cooking bones maybe removed

3 large onions different colors         all vegetables finely chopped

1  whole large cluster garlic

6 – 7 large celery                                                                                   optional additions

6 – 7 carrots grated                                                                               sprouts alfalfa and or bean sprouts

30 – 40 sprigs of parsley                                                                      specific herbs for specific conditions

1 – 3 bell peppers varied colors                                                          dried mushrooms, i.e. Miatake, Shitake

½ lb – 1 lb mushrooms  varied  types

4 – 5 squeezed lemons (throw out hulls)

2 – 3 squeezed limes (throw out hulls)                            DO NOT ADD OTHER  INGREDIENTS

1/8 teaspoon salt sea or himalayan

1/8 teaspoon mixed pepper red, black and white

1 heaped tablespoon grated ginger

FILL POT WITH WATER

DO NOT BOIL…..SIMMER 2 + HOURS?

OPTIONAL EXTRA VEGETABLES when not being used for being ill or sick….  Broccoli, cauliflower, green beans, asparagus, spinach, etc

THIS SOUP IS ESPECIALLY GOOD FOR WHEN SOMEONE IS SICK! It should be alternated with small fruit snacks in about every two hour intervals and correct, ADEQUATE SUPPLEMENTATION. Best fruit snacks in the above case are mango, pineapple, kiwi, grapefruit and berries excluding strawberries!  REMEMBER sickness is a case of the body being attacked by a microbe and not being able to “adequately” respond in almost all cases.

1 Tablespoon oil (olive or safflower) should be added to each bowl “after” warming while in bowl!

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