Serves 6-8


vegetable broth

  • 4 quarts water
  • 1 onion chopped
  • 3 small leeks chopped
  • 4 stalks celery chopped
  • 3 large carrots chopped
  • 2 sweet potatoes peeled and diced into half moons
  • 6 garlic cloves minced
  • 1 whole chicken
  • 6 juniper berries
  • Juice of 1 lemon squeezed
  • 1 bunch basil
  • Salt (roughly 1 tsp. and half)
  • Goat cheese


  1. Throw everything in the pot except the lemon juice and basil.  After two hours, remove the chicken from the carcass and set aside in the refrigerator. Place the carcass back in the pot and continue for 5-6 hours.
  2. Turn off the heat. Using a pair of tongs, grab the bones and toss them out.
  3. Add the lemon juice and basil leaves. Add salt to taste. Serve with shredded goat cheese. Adding lemon juice helps with mineral absorption, and adding goat cheese helps you absorb the fat soluble vitamins A, D, E and K. This is the most powerful soup I know of for helping virtually everything.


Print Friendly, PDF & Email