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Recipe of the Month: Feel Good Chicken Soup

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Can you believe it’s already December? As the weather turns cooler, there is nothing like a nice, comforting bowl of chicken soup to warm the soul. Except we live in Southern California, where fall means “less cold.”  Sigh.

I use Farm Fresh to You, but there are lots of ways to support local farmers.

But that didn’t stop me from making chicken soup for supper last week! Sometimes, a bowl full of flavorful goodness is just what you need to eat at the end of a long day. This soup can be endlessly customized to fit your macros, and whatever veggies you have in the fridge – or in my case, the veggies that come to me in my CSA box.

 

 

 

Here’s the version I made last week:

Equipment:

Instant Pot, Crock Pot or Large Pot

Ingredients:

3 lbs organic boneless chicken thighs
1 large sweet potato, cut in rings
3 large leaves of kale, torn or chopped into ribbons
4 garlic cloves, minced
2” peeled ginger, minced
Generous pinch of salt
8-10 cups of water, to cover ingredients
Coconut aminos, cilantro, lemon or lime juice to taste (optional)

 

Step 1: Put everything in the pot and cover with water.
That’s literally it. Nothing too complicated. Use different veggies if you want to. Pretty much anything goes!

 

 

 

 

Step 2: Let cook slowly for as many hours as you would like.
I used my Instant Pot on the slow cook mode, but you can also use any large pot on the stove, with the heat turned low. Let it cook for at least 2 hours, but you can let it cook all day if you like.

 

 

Step 3: Adjust seasoning and enjoy!
Taste for seasoning, add aminos, cilantro, or citrus if you like, and serve! Super simple supper on a weekday night. You’re welcome.

 

 

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