Large Stainless Steel Cooking Pot KEEP THE LID ON THE POT AS IT BOILS!

Whole Organic Chicken with organ meat

2 Tablespoons Bragg’s Apple Cider Vinegar

Approx. 1 gallon Spring Water, reverse osmosis water, or other excellent quality water

2 to 3 cloves fresh garlic

2 or 3 bay leaves

Fresh Organic Green Vegetables like parsley, chard, kale, green onions, celery, red bell pepper (not green), zucchini, broccoli, etc. No carrots, corn, potatoes, grains, rice, or noodles. (You will need fresh vegetables twice in this recipe.)

Skin the chicken, put in pot, add water and Apple Cider Vinegar—do not heat yet. Set timer for 15 minutes. When timer rings, add the garlic, bay leaves and vegetables; then, turn burner to high. When it boils, turn down to medium and boil for about 3 ½ hours. Take chicken out of pot, take meat off the bones, separate into bite size pieces, and refrigerate. Return the bones to the broth and continue cooking all day until the cartilage has turned to gelatin (that is the most important part…do not skim off the top). After cooking all day (or overnight), strain the broth so there are no vegetables or bones in the broth. Discard the bone and cooked vegetables. Return the broth to the pot. Heat to boiling. Add new fresh vegetables and the chicken you had saved earlier in the refrigerator. Boil on high heat for 10 minutes.

Eat one bowl of soup every 2 to 3 hours or more often if hungry. Drink 8 to 10 glasses of excellent quality water per day. This soup will up t-cell count quickly which is vital to someone healing themselves of cancer. You will have all the protein and nutrients you need to begin the healing process and regenerate. Many people lose weight and build muscle.