When one is under the weather, what’s more comforting than a piping hot bowl of homemade chicken soup? A second helping of homemade chicken soup. 🙂
I love making soups. They’re simple and they can be made rather quickly, given one has all the ingredients on hand. Let’s see what’s needed:
- homemade broth
- fresh veggies (the saint trinity is a must in several recipes: carrots, celery, onion)
- meat (optional)
How simple is that?
If you rolled your eyes at homemade broth, set them back into your sockets and listen a minute. Making homemade broth is easy enough and it’s so packed full of nutrients, when sick, it should be drunk like tea. Don’t believe me? Here’s what Diane Sanfilippo says: “Bone broth provides our bodies with bio-available (very easy to consume, digest and absorb) forms of calcium, magnesium, phosphorous and other trace minerals that are so lacking in our diets today.” Head over her website where she has several links describing the benefits of homemade broth.
Search the web using the words “bone broth paleo” to find several recipes. Make your first batch and you’ll never buy boxed broth again.
To keep the soup gluten-free, you can add a cup of cooked rice. It’s better to not cook the rice in the soup or the rice will drink all the broth and will become mushy.
- 3 stalks of celery, diced
- 4 carrots, diced
- 1 small sweet onion, diced
- 1 tbsp of ghee, or coconut oil, or olive oil
- 1 cup of sliced or shredded cooked chicken, or more to taste
- 8 cups of homemade chicken broth
- Fresh parsley, optional
- Heat the ghee (or your preferred fat) in a cast iron soup pot or dutch oven on medium high.
- Add the diced vegetable, lower the heat to medium and simmer for 8 to 10 minutes.
- Add the broth and bring to a rolling boil.
- Once the soup is boiling, take off the heat and put in the cooked chicken. Let sit for 10 minutes. Serve in a bowl and add parsley if desired.