Recipe of the Month: Feel Good Chicken Soup
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.
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.
Instant Pot, Crock Pot or Large Pot
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 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.
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