COMFORTING CHICKEN VEGETABLE SOUP
2 tablespoons olive oil
1 large organic onion, diced (about 2 cups)
4 cloves fresh organic garlic, minced (about 2 tablespoons)
2 quarts organic chicken stock
1/2 cup water
2 pounds unpeeled organic carrots, chopped
2 pounds organic sweet potatoes, peeled and chopped
1 organic chicken, cut in half
1/2 teaspoon sea salt (or to taste)
1/8 teaspoon black pepper (or to taste)
5 ounces fresh organic spinach, sliced thin
8 ounces fresh organic sugar snap peas, cut into 1/2-inch pieces
Heat olive oil in large, heavy-bottomed soup pot over medium heat. Add onion and garlic. Saute for 2 to 4 minutes or until softened.
Add chicken stock, water, carrots and sweet potatoes. Bring to a boil. Reduce heat to low. Add chicken. Cook over low heat, uncovered, for 1 1/2 hours.
Remove chicken. Set aside to cool in refrigerator.
Working in batches, puree stock and vegetables until smooth.
Remove skin from chicken. Remove meat from bones. Cut into bite-sized pieces. Return meat to pureed broth. Bring to a gentle simmer. Season with salt and pepper. Add spinach and snap peas. Stir. Serve.
Makes 6 to 8 servings
Source: Lunds and Byerlys |