Cozy Sundays call for homemade chicken soup. This healthy mix of vitamin-rich kale, squash, sweet potato and leek is as delicious and comforting as it is good for you, so get your pyjama-clad tush into the kitchen and put this on the stovetop to simmer. I freeze half the batch for a future easy meal in minutes!

chicken-soup.jpg

Ingredients:

  • 1 small butternut squash, cubed

  • 1 leek, chopped into rounds

  • 3 carrots, roughly chopped

  • 1/2 large vidalia onion, diced

  • 2-3 cloves garlic, chopped

  • 1 tbsp olive or coconut oil

  • 1 sweet potato, cubed

  • 2 cups lacinto kale, chopped

  • 2 chicken breasts, cubed

  • 32 oz low sodium organic chicken broth plus 1 cup distilled water

  • 1 tbsp salt-free fines herbes seasoning

  • 2-3 tsp fresh ground pepper

  • 3 bay leaves

  • 2 rosemary sprigs and 6-8 sprigs of thyme tied in a bunch 

Method:

In a pan, heat up the coconut or olive oil on medium heat. Add the onion, carrot and sautee for 5 minutes, add the garlic and the chicken and cook until the outside is white. Transfer to a large stockpot and add the rest of the vegetables, stock and water and all seasonings. Let simmer for at least 2 hours (the longer it simmers the more flavour you'll get). I cook mine in a pressure cooker (15 minutes on high pressure) but stovetop works just as well. Remove the herb bundle before serving. 

As special treat, I served my soup with a slice of my friend Sadie's gluten-free toasted sourdough from Bread SRSLY and a little grass fed butter - homemade with NO bakers yeast, corn or yucky fillers, if you're going to have a little grain, this is 100% the way to do it! 

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