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Cook time: 12+ hours     Makes: Seven 12 oz. servings


Rosemary leaves provide just 131 calories per 100 g and contain no cholesterol. Apart from nutrients, this humble herb contains many noteworthy non-nutrient components such as dietary fiber (37% of RDA). 


The herb is exceptionally rich in many B-complex groups of vitamin, such as folic acid, pantothenic acid, pyridoxine, riboflavin. It is one of the herbs containing high levels of folates; providing about 109 pg per 100 g (about 27% of RDA). Folates are essential DNA synthesis and when given during the pert-conception period can help prevent neural tube defects in the newborns.


Rosemary herb carries great amounts of vitamin A, 2924 IU per 100 g or about 97% of RDA. Vitamin-A is known to have antioxidant properties and is essential for vision. It is also required for maintaining healthy mucosa and skin. 

Fresh rosemary leaves are a good source of antioxidant vitamin, vitamin-C; containing about 22 mg per 100 g, about 37% of RDA. It is essential for collagen synthesis in the human body. Collagen is the main structural protein in the body required for maintaining the integrity of blood vessels, skin, organs, and bones. 


  • 1 whole organic chicken (approx 4.5 lbs)

  • 7-9 carrots 

  • 2 onions

  • 1 whole celery stalk 

  • 7 Brussels sprouts

  • 1 cup of spinach

  • 5 garlic cloves

  • Minced ginger (to taste)

  • Fresh thyme (to taste)

  • 6 long rosemary stems (garden grown)

  • 3 Tbs. Better Than Bouillon

  • Salt and pepper (to taste)

  • 8.5 cups filtered water



Day 1

  1. Remove all innards of 1 whole organic chicken.

  2. Lay the chicken breast-side up in a crock pot.

  3. Add 5 cups of filtered water. Chicken should be submerged approximately 30%. 

  4. Add 1 chopped onion, both ends of 7-9 carrots and both ends of celery  (saving the rest for soup), 3 garlic cloves, minced ginger and fresh thyme to the crock pot.

  5. Add 3 stems of fresh rosemary, stuff one inside the chicken carcass and two in the water.

  6. Spread 3 tablespoons of "Better Than Bouillon" onto the breast side of the chicken. 

  7. Let the chicken cook for 5 hours on low, until the breast is white

  8. Remove chicken breast and shred it into bite-sized pieces. Store in a container in the fridge for future meals (Tip: Add a little avocado oil to keep moisture),

  9. Cook another 8-10 hours on low to cook down the entire chicken.

  10. Drain all the liquid (bouillon) into a second pot or large container.

  11. Remove chicken meat from mix to use in to soup.

Day 2

  1. In a fresh pot, add 3.5 cups of filtered water.

  2. Add the 7-9 chopped carrots, 1 chopped celery stock, 1 chopped onion, 3 stems of fresh rosemary, 7 Brussels sprouts, 1 cup of chopped spinach and 2 garlic cloves. 

  3. Add 3 tablespoons of "Better Than Bouillon" and salt and pepper to taste.

  4. Bring to a boil.

  5. Once the soup is boiling, turn down to simmer, cover and cook for 40 minutes or until vegetables are fully cooked.

    Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 2 months.

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