Created by Certified Reflexologist Helen Chin Lui

Prep time & Cooking time:
Broth: 2 hours 15 minutes
Soup – 40 minutes
Serves: 8


64 oz chicken or vegetable stock (see recipe below)
2 large carrots, sliced thin

2 large celery stalks, sliced thin
1 small onion, diced
10 oz black beans, drained and rinsed
10 oz corn, canned or frozen
3 links of cooked chicken sausage (about 4-6 oz any kind you like), sliced thin
8 oz tortellini, any kind
1 bay leaf
Salt and Pepper to taste


Heat 2 tablespoon of oil in a large pot. Add 3 crushed garlic cloves and sauté on medium-high until lightly brown. Add carrots, celery and onion and sauté until the onion is translucent. Cook until vegetables and sausage are golden brown. Add the remaining ingredients except the tortellini and cook on low heat for 30 minutes. Add the tortellini and cook for another 10 minutes, or until pasta is al dente. Remove bay leaf and serve. Enjoy!

Homemade Bone Broth

12 cups water
Bones of 1 or 2 roasted chicken (supermarket rotisserie chicken or home roasted)
1 large carrot, chopped
1 small onion, chopped
1 rib celery, chopped
2 garlic cloves, whole
2 tablespoon white vinegar
I usually don’t add extra salt because of rotisserie chicken is salty. You may add to your taste.

Add all ingredients to a large stock pot. Bring to a boil and skim off any debris that floats to the top. Reduce heat to low and simmer for 2 hours. Remove all bones and vegetables. You can strain the broth in a mesh sieve or through cheesecloth to remove impurities.

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