Yesterday my youngest son was under the weather, and I thought his favorite homemade soup would at least get some nutrients into him.
Because we’d spent the morning at the hospital, I had to rush it to get this on the stove for lunch. Little tummies can be impatient, dontcha know.
So I grabbed a rotisserie chicken at the deli – ours is great because they only use chicken, salt and spices. Nothing else. LOVE that.
What you’ll need:
- 6 cups chicken, diced
- 3 stalks celery, diced
- 4 large carrots, diced
- 1 cooking onion, diced
- 4 cloves garlic, minced (a note – do NOT buy garlic pre-minced unless you know the source. That stuff from China is grown is horrible conditions, often with sewage runoff. If you can avoid all foods from China, please please do.)
- 1 tbsp coconut oil
- 1 tbsp grass-fed butter
- 2 cups frozen or fresh peas
- 10-12 cups water
- fresh parsley (if you can get it)
- salt & pepper to taste
1 tbsp each of:
- dried basil (fresh is better, if you can get it – then use it!)
Start the mirepoix by sauteing the carrots, celery, onion in the coconut oil & butter. Using both kinds of fats brings out the flavour in the veggies. (If you’re new to Paleo, like I am, getting over the fear of fats is daunting, I know. But this is the perfect blend for this recipe.) Yum.
Add the garlic, chicken, water, peas, spices, salt & pepper and parsley. Stir it up, bring it to a boil, then simmer it for at least 45-60 minutes.
It may not look like much. I mean, it’s chicken soup, big whoop. But DAMN GIRL, it smelled and tasted AMAZING.