The Light of Life Foundation
Cookbook - Soup

Great Recipes for a Low Iodine Diet

Chicken Broth

2 large chickens

2 large onions or 2 leeks diced

5 carrots sliced in large chunks

Small bunch of parsley

pepper to taste

Add chickens and onions to 6 to 8 cups of boiling water. As it boils, skim dark foam off with a slotted spoon.

After boiling for about 20 minutes, add remaining ingredients. Boil slowly for about 40 minutes longer uncovered. When chickens are tender, remove from soup.

(You can always boil down broth if it is too watery).

Strain (to remove veggies) into 1 or 2 pint containers and keep for other recipes. It can be kept in the freezer for up to 5 months.

To enjoy more of these delicious recipes more information for a complete cookbook is available from cookbook@checkyourneck.com