Homemade Chicken Soup


So you’ve got some left over broccoli and kale? What do ya do? Throw it into this big pot of homemade chicken soup stalks and all! What a delicious healthy soup to warm you up on a cold drizzly day or any day you want soup! Grandma was right, after all: Chicken soup is good for the cold, not just the soul.

If you don't have time to cut up all the vegtables, there's no more excuse!  You can usually find them diced up now in your grocer. If course for me, half the fun is dicing and slicing!   What can I say, I love to cook!  It's actually theraputic! 

Ingredients:

I used chicken thighs I had in my freezer.  There were about 4 skinless and 4 with skin on.  (the fat from the Chicken skin is actually a good thing!  Read Dr. Perlmutter's book 'Grain Brain'.)  Who knew FAT was good?  It's your brain's secret love! 

Put all the chicken except one breast (which I put in freezer for another meal) in your big stock pot filled with water and added in –

1 Cup Gluten Free Pacific Chicken Stock

(2) Bay leaves

(3) Cloves garlic whole

(1) teaspoon dried thyme or fresh if you have it

(4) sprigs of fresh rosemary

(1) TB kosher salt (taste later to add more if needed)
(1) Teaspoon pepper
(1) Teaspoon garlic pepper
(1 / 4 ) Teaspoon Cheyenne Pepper
(1/2) Teaspoon Cumin

I added in some Kale and Swiss Chard from our garden. It's done so well this year! 

Fresh Tumeric root, peel and dice up about the size of the tip of your thumb

Dice

1 /2 large onion or 1 small
(3) Carrots
(3) Celery Stalks
(1) Jalapeno Pepper with some seeds left in (this depends on how much kick you want!)

Bring Chicken and stock to a boil and then cover and simmer for about 35 minutes, turn off the heat and let it sit until cooled down. 

Take Chicken out of pot and de-bone and put in a large bowl, take out the back, bay leaves and rosemary stalks and discard.

Add about 3 Tablespoons of Olive or Coconut oil to the pot and add in onions, garlic carrots, and seasonings.

Saute the onions, carrots, celery, pepper in (3) Tablespoons of Olive Oil in the stock pot. I add in about 2 Tablespoons of Grass Fed Butter (Kerrygold or Pasture butter)

 

Add the Chicken with stock back and add in another cup of Pacific Chicken stock

I let it simmer about 30 mintues and then -

Cut up Kale and Swiss Chard and add in. Taste and season according to personal taste.

Simmer on low for about 35 to 40 minutes and add in fresh parsley...

Gluten Free Lady

 

 



Gluten Free Lady www.glutenfreelady.com