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!
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
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!