This is my go-to recipe for a bowl of nourishing chicken soup when I'm feeling under the weather.
4 celery stalks
1 large onion
2 tablespoons olive oil
1 organic pasture-raised chicken
1 large sprig of rosemary
4 garlic cloves
3 medium sized carrots
2 cups sliced shiitake mushrooms
1 bunch swiss chard, stems removed, greens roughly chopped
Roughly chop the celery and onion. Heat a large pot, add the olive oil, then sauté the 2 veggies for 2-3 minutes.
Gently add the whole chicken, rosemary, garlic and cover with water and/or bone broth. Bring to a boil, then lower the heat and gently simmer for an hour.
Remove the chicken, let cool slightly then pick the meat off the bone. Add the meat along with the sliced carrots and mushrooms back to the pot and simmer again for 30 minutes.
Add the swiss chard in the last 10 minutes of cooking.
Taste, season with sea salt and serve.