Rustic Chicken Soup
This is an easy healing soup with the goodness of cabbage [so soothing to a celiac's tummy] and lots of garlic [a natural immune booster and cold fighter]. I made it like a stew, starting with a layer of split chicken breasts on the bottom of the crock [drizzled with olive oil]. Then I added eight cloves of fresh chopped garlic, lots of cut-up veggies, herbs, a can of fire roasted diced tomatoes, green chiles, and just enough chicken broth to cover the veggies.
extra virgin olive oil, as needed
3-4 split chicken breasts [free-range organic, if possible], rinsed, patted dry
8 cloves fresh garlic, chopped
sea salt and freshly ground pepper, to taste
1 green bell pepper, cored, seeded, cut up
3 yellow summer squash, cut up
3 zucchini squash, cut up
1 4-oz. can chopped green chiles - mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
hot red pepper flakes, to taste
1 14-oz. can fire roasted diced tomatoes1 Large onion diced
2 or more cups chicken broth, as needed or fresh is best
Cilantro to taste, I use about 2 tsp
bell pepper, yellow and zucchini squashes, green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes.
Pour the veggies into the crock or soup pan. add the chicken broth and a dash to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
Cover and cook on high for 5 to 6 hours, until the chicken is done and easily breaks apart into pieces with a large spoon [my chicken was thawing from the freezer, and very cold when it went into the pot, so adjust your cook time accordingly, if you need to]. Taste test for seasoning adjustments.
Or another variation do not ad the bell peppers, green chiles, or the pepper flakes or the sage, basil, oregano, and parsley then you have another soup that is great and I have no name for it!! But it is quick and easy.
Comments(0)