In any case - chicken soup heals and nurtures you from the inside out. It not only boost immunity - but if you really go to the roots - (think onions, parsnips, rainbow carrots, garlic) - it will fortify your skin, your liver, your gut and your brain, all in one delicious, nutritious, serving!
So - before we go further - I MUST point out how and why this detox-delish soup - in all of its gluten free, grain free, dairy free, sugar free, organic glory - is the superpower that it is. It is the cryptonite to ill health! (Sorry, sometimes I can't stop myself.)
- Bone broth - is a super-food. It has collagen, boiled down organs, cartilage, fats, elastin, a profile of unique amino acids .....all the awesome stuff that holds us together like glue, keeps our joints flexible and well padded, our gut bacteria fortified, and even our skin fresh and glowing! It may sound gross - but our bodies need that stuff!
- Vegetables in all forms are super-foods in their own right! The wide variety of root vegetables, fungus, greens and fresh herbs provides a vast array of vitamins, minerals and fiber. All of this all feeds the good gut bacteria and communicates with every human cell within your body to boost it's quality of both cell renewal and cell function.
- Protein and specific fats stabilize hormones, ignite metabolism, and burn excess body-fat for fuel. That's right - the whole coconut milk has medium chain fatty acids which your body LOVES TO USE - not store - to fuel up other organs and systems to repair and balance. Chicken meat is a complete protein; it is actually the muscle of the bird. YOUR MUSCLE builds best on this kind of full amino acid spectrum found in its natural form - muscle. This combination stabilizes your insulin level which has a direct affect on the whole cascade of hormones we all have - not just your sex hormones - but ALL of them! All of this makes for a happy well communicating energetic body!
Ingredients: (Please note - it's all whole and organic...I don't feel like typing it out all of the time!)
- The meat of whole slow cooked chicken (cooked with neck and organs, using wine, brine or broth with some veggies and herbs for flavor) meat picked from bone - reserved stock strained. I usually make soup from left-overs. If you haven't slow cooked chicken, you can use what's left over from a roasted chicken dinner - (boil carcass with neck and organs and skin left on - strain stock after meat picked from bones). Set aside CHICKEN enough for 3-4 full cups chopped.
- Reserved chicken stock - 2 quarts or more. We can store extra stock or extend what you have by adding water if necessary and we will season to taste)
- 1 can whole coconut milk (usually from cam..NOT carton - we don't want any water added.)
- Olive oil for saute
- Baby portabella mushrooms - 6-8 - thinly sliced
- 1 Onion - large sweet - chopped
- 1 bunch fresh sage leaves - whole
- 4 cloves fresh garlic (or 3 TBls minced)
- 3 medium rainbow carrots - thinly sliced
- 1 parsnips- or one sweet potato chopped
- 1 medium head cauliflower - cut into small florets
- Chopped broccoli, and or kale (de-stemmed) - approx 2 cups
- Lots of fresh herbs - sage leaves, thyme sprigs, rosemary sprigs - wrap in twine to make a bouquet to add and easily remove from soup.
- Sea salt
- Ground black pepper
- I make this from left-over chicken dinners! The key is to always reserve sock and freeze or use to make this deliciousness the next day. I even boil left over thighs if I've served them for dinner!
- I use a deep sided ceramic dutch oven type or cast iron saute pan - with a cover to fit.
- I use all kinds of left over veggies in my freezer or fridge - do not limit yourself.
- YOU can change the flavor and/or consistency according to your preferences. If it's too thick - add water. If it's too thin you can add more creaminess with more cauliflower or by thickening with a couple of TB coconut flour in water.
- Coconut milk will "curd" if boiled - but it's OK - it will resolve itself when cooled - just stir. I add this at end to avoid the clumping up of the coconut milk and browning of the creaminess.
Put 2 quarts of reserved stock on low heat in sauce pan. Add cauliflower florets in stock to cook until softened.
In a large cast iron or ceramic deep sided skillet, saute sage leaves until crispy in olive oil - set aside. Saute onion, and garlic until soft - not brown - in olive oil - set some onion aside and the 4 cloves of garlic. In same skillet saute chopped carrots, parsnips, sweet potato until just mildly firm, adding broccoli and kale and saute for 3 more minutes. Salt and pepper to taste. Turn off heat.
Check cauliflower - when soft enough to puree - remove from stock. Set aside with reserved onion and garlic cloves. Reserving one cup, add stock to the veggies resting in your deep saute pan - and turn heat to low. Place herb bouquet in stock with veggies. Taste broth as it cooks - seasoning to taste with a little tamari, salt, pepper. Be careful not to bring to rolling boil - a gentle simmer is good. We don't want too much evaporation to occur - it will change the taste of the soup!
In blender or food processor - puree the garlic, onions and cauliflower in one cup or reserved broth. Gradually add the puree to the soup and stir - blending in. Add a drizzle of olive oil and the can of coconut milk (be sure to stir the coconut milk before adding) - gently stir. DO NOT BOIL. Keep on very low heat. Add chicken meat - gently stir. Remove herb bouquet.
Top with a drizzle of olive oil, and sprinkle with crispy sage leaves
Season to taste. Serve with crunchy rice tortillas grilled in coconut oil and sea salt - broken into large chips. I love to add a side of cucumber and tomato slices with chopped avocado to add some refreshing "coolness" to this steamy dish. MMMMMMMmmmmmm....Detox-Delish!
Yahoo! Carry on and love your body!