• 1 whole chicken
  • ⅓ to ½ cup fresh thyme (whole sprigs)
  • 1.5 Tbs turmeric
  • 1 celery stalk (limit to 1), cut in half
  • One 3-inch chunk of fresh, peeled ginger
  • 5 whole cloves
  • 6 carrots, whole or cut widthwise in half to fit pot
  • 2.5 Tbs Celtic or Himalayan sea salt


  1. Add all ingredients to large stock pot and cover with water.
  2. Bring to a boil, then reduce to a low simmer. Remove any foam formed on the surface.
  3. Simmer about 40-45 minutes, until chicken is cooked through.
  4. Remove chicken and carrots.
  5. Carefully strain the broth from the rest of the ingredients; discard solids and keep broth.
  6. Once chicken is cool enough to handle, remove the meat from the bones and skin. Reserve the meat and discard the rest.
  7. Slice carrots when cool enough to handle.
  8. When ready to serve, put desired amount of chicken and carrot in bowl, cover with broth, and serve. If tolerated, you may add some cooked rice.