Soup

This is the way that I do it; but, you can remove the beef bone & chicken, if need be. Boiling the chicken on the bone and the beef bone draws needed nutrients from the marrow.   Many with porphyria believe this is beneficial in that a couple of the heme product steps occur in the marrow. Also, the OMD that I see is very much about adding the bones for everyone.

The amount of potatoes, carrots, and mushrooms can be varied to suit taste.

I make enough for several meals.

Red potatoes
Chicken breast, on the bone
Beef bone
Celery
Carrots
Mushrooms
Dill
Salt
Pepper
Jalapeno (with care)
Organic vegetable broth

  • Place chicken and beef bone in pot
  • Cut potatoes to bite size & add to pot
  • Add celery
  • Add salt
  • Cover with vegetable broth
  • Bring to rapid boil and turn down to light boil. Boil for 40 minutes.
  • Add carrots, cut to bite size
  • Add mushrooms, cut to preferred size
  • Add Dill
  • Boil for 20 minutes.
  • Turn off heat & remove pot from burner.
  • Remove chicken, to prevent over cooking.
  • After chicken cools, shred and mix into soup.
  • Refrigerate
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One Response to Soup

  1. Shery Gwinn says:

    I purchased an Instant Pot pressure cooker that has recipes and instructions on how to make bone broth…. one of many wonderful things to help us with Porphyria. BUT – please use ONLY organic bones of chickens, beef, or pork…. You are liable to add so many antibiotics, hormones, who knows what the poor animal was fed…. so be wise!

    I use my instant pot to cook whole chickens and they are wonderful – I only put a bit of garlic and some pepper – nothing else and then I can use it with anything else – like butter and rosemary with potatoes the next day – or cold chicken sandwiches… enjoy!
    PS I have the 8 qt one because the smaller 6qt – you can’t fit a whole chicken in it. Also it doesn’t heat the house up in the summer.

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