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Polish Chicken Soup

by | Breakfast, Chicken, Colon dry, Decrease Vata, Dinner, Easy to Digest, Fall, Hot & Oily, Kidney Yang Deficiency, Lubricating, Lunch, Nourishing, Recipes, Soup, Spleen Qi Deficiency, Spleen Yang Deficiency, Stimulating, Winter | 0 comments

Polish Chicken Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course Soup
Servings 4

Ingredients
  

  • 4 thighs Vata - Pitta ++ Kapha +
  • 4 legs Vata - Pitta ++ Kapha +
  • 3 potatoes cut into quarters (Vata + Pitta - - Kapha -)
  • 3 carrots cut to large pieces (Vata - Pitta 0 Kapha - -)
  • 2 celery root Vata 0 Pitta 0 Kapha - -
  • 2 parsley root Vata - Pitta 0 Kapha - -
  • 1 leek Vata - Pitta 0 Kapha -
  • 2 onions Vata - - Pitta + Kapha -
  • 3 celery stalks leaves included (Vata 0 Pitta 0 Kapha - -)
  • 1 bunch dill tied with thread (Vata - Pitta 0 Kapha -)
  • 1/2 tsp. rock salt Vata - - Pitta 0 Kapha +
  • A few pimiento Vata - Pitta 0 Kapha -
  • 1/3 tsp. black pepper whole (Vata - Pitta + Kapha - -)
  • 2 cm fresh ginger Vata - Pitta + Kapha - -
  • 3 bay leaves Vata 0 Pitta 0 Kapha - -

Instructions
 

  • Put the chicken parts in a large cooking pot, fill 2/3 of it with water and bring to boil.
  • Lower the flame and discard any foam or floating particles.
  • Add the vegetables and spices, cover and cook on a low flame for 2 hours or more.

Notes

Optional additions:
For Vata & Pitta: add to the serving bowl wheat noodles.
For Kapha: add to the serving bowl buckwheat noodles.
For Vata: add to the serving bowl 1 tsp. barley miso or 1/2 tsp. Tekka
spice

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