Chicken Marrow and Vegetable Soup (Jing Tonic)


2 Pounds chicken necks and backs.

4 Tablespoons white vinegar

2 Cups chopped carrots

1 Cup chopped celery

1 Cup chopped beet roots


Place all ingredients in a crock pot, fill with hot water to cover and cook for 8-10 hours. The result is a thick, jelly-like broth that can be blended and fed with a syringe if necessary.

*All recipes on this website are for client/patient use only. They are not intended for the general public.


Posted on

April 22, 2021