Monday, November 5, 2012

Wholesome Chicken Soup

While I have been wanting to make some homemade chicken soup, this one was premeditated in preparation for recovering from surgery this week. Yes, I even prepare my meals for after I have surgery. I had some last night before I froze it as I was hit with a terrible cold this weekend, so it really worked out quite well.

Back in my gluten and dairy eating days, I made a fantastic homemade chicken dumpling soup (all from scratch). So, I climbed on my counter, dug through my cabinet for my old recipe book and found my chicken scratch (no pun intended) of a recipe. This was adapted from that.

Despite the multiple steps, this soup really is quite easy to make, though expect it to take about an hour to prepare. 



Homemade Wholesome Chicken Soup

1 large chicken breast (or 2 medium sized), diced
1 yellow onion, diced
3-4 tbls extra virgin olive oil
1 carrot, diced
1 celery stalk, diced (keep the leaves if it has some!)
2 cups chicken broth (organic/cage-free, yeast-free)
3 1/2 cups water
1 parsnip, peeled and chopped
1 red potato, peeled and chopped
2 zucchinis, peeled and chopped and/or shredded
Dash of ground pepper
Dash of garlic powder
Punch of sea salt

Method:

(Note: I recommend chopping/dicing/shredding everything first to make for a smooth process :))


Steam the potato and parsnip for about 12 minutes or until tender. Set aside. (You can use this time to chop all your veggies and the chicken).

In a large pot, heat two tablespoons of olive oil on low-medium heat. Add in the onion and saute until they are just about translucent. Pour a couple more tablespoons of olive oil in and add in the chicken, cook partially (still a bit pink in the middle) then add in the celery and carrots. Saute for about 5 minutes.

Mash the potato and parsnip together with 1/2 cup of water. Set aside.

Potato & parsnip mash

Add the broth and water to the saute with the salt, pepper and garlic and bring to boil. Cover and simmer for about 12 minutes (stir occasionally).

Add in the zucchini and potato/parsnip mash. Give it a good stir and bring to a slow boil. Boil for about 5 more minutes.

And viola!
 



Yields ~ 8 cups (2 quarts)

I will definitely be making this one again... Consider adding other spices such as sage, turmeric, cayenne pepper etc. Mmm... yum!


Enjoy (with some Plain & Simple Oat Bread...;))

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