I wasn't feeling so hot yesterday, so after a 3.5 hour afternoon nap I trotted up to the grocery store to grab the fixings for a hearty chicken soup. Apparently, there's a lot of illness going around here in Vancouver (as I'm sure there is everywhere), so I wanted to get ahead of it and prevent it before it hit me.
There ain't nothin' special about this soup, but it does what it needs to. It's warming and nutritious with just the right amount of garlic to ward off the bugs. If you're feeling like you need a boost to fend off a cold, or worse, then try whipping this up. You'll be glad you did!
RECIPE: Chicken Soup for the Preventative Soul
SERVINGS: 4
TIME: 1hr
taste: mild & hearty
actions: immune boosting & warming
INGREDIENTS
Chicken:
1 large chicken breast
pinch sea salt
pinch black pepper
pinch paprika
1t grapeseed oil
Soup:
1 medium yellow onion, diced
2 medium carrots, sliced relatively thinly
4 stalks celery, cut into small chunks
3 cloves garlic, minced
1/8t sea salt
1/8t black pepper
1/4t paprika
1-2T coconut oil
1 medium yam or sweet potato, cut into small cubes
4C vegetable broth
4 stalks lacinato kale, chopped, stems removed
1/2 small head of baby bok choy, left whole
1/4C parsley, leaves only, packed
INSTRUCTIONS
Chicken:
1. Heat oven to 375F. Line a small baking pan with a large piece of parchment paper.
2. Brush chicken breast with grapeseed oil on both sides, place on parchment lined baking sheet and top with spices.
3. Wrap chicken inside parchment, sealing all sides so chicken is in an envelope of sorts.
4. Place in middle of oven and let cook for approximately 45 minutes or until done.
Soup:
1. While chicken is baking, prep vegetables for soup.
2. At about 30 minute mark, heat coconut oil in large pot on stove. Add onion, carrots, celery, garlic and spices to pot and cook with lid off on medium heat, mixing often.
3. When vegetables start to soften, add yam and let cook for another 3-5 minutes.
4. Add vegetable broth and let pot come to low boil. Reduce heat to medium-low, stirring every so often as yam cooks.
5. After 5 minutes add kale and bok choy. Stir in and let cook for another 5 minutes, then add parsley.
6. When chicken is done, remove from oven and open envelope to let chicken cool slightly.
7. String chicken apart and add to soup once vegetables are cooked gently.
8. Remove from heat and serve.
