This isn’t anything fancy, It is so easy and I can’t get enough of it this winter! Mushrooms and Organic chicken breast as stars and flavorful vegetables, fresh herbs, it’s about as straight-forward as soup gets. Feel free to use any seasonal vegetables and herbs you have on hand– it’s a great way to get to use anything that’s starting to get wilt in your fridge! I’d recommend making a big batch over the weekend like I do, and storing the extras for a quick lunch or a hot meal during a cold late evening in the week. For those of you who would rather avoid the chicken, try using cube sweet potatoes.
Ingredients: 1 tablespoon olive oil, or coconut oil 1 1/2 a yellow onion, chopped 2 large carrots sliced (about 1 cup) 3 celery stalks, chopped (about 1 cup) 3 garlic cloves, minced 1 cup organic sliced mushrooms 2 potatoes cut into 4 pieces each 1/4 red pepper chopped 1/2 jalapeno chopped, adjust to taste (optional) 1 Roma (firm) tomato chopped 4 sprigs of fresh thyme 2 big organic skinless chicken breasts, cut into 1-inch chunks 5-6 cups of water, as needed to cover 1 1/2 teaspoons fine sea salt, plus more to taste black pepper Directions: In a large stockpot, heat the oil and gently saute the onion, garlic, and chicken for about 5 minutes, until the onion is tender. Add the red pepper, jalapeno and tomato saute for about 5 more minutes. Add the carrots, potatoes, celery, and, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 1 hour. Season with salt and pepper to taste, top it with a super green (I use fresh organic Kale ) and serve pip hot! I make this soup during the last blizzard, and we ate seconds and next day for lunch. It Features fresh vegetables, herbs, and organic chicken. . I pair mine with a hot grilled cheese sandwich with avocado and jack pepper cheese, for dipping in the broth with the olive oil. This soup stores well in the fridge or freezer.
For the grilled dipping sandwich: Ingredients
(All ingredients are per person) 2 slices of (gluten free) or whole grains bread per person 2 slices pepper jack cheese half of an avocado thinly sliced Instructions Toast the bread, on each slice top equally with the avocado and cheese next grill under the broiler until cheese is melted then get the two halves together and press carefully cut in halves and serve with the bowl of soup
** This is the perfect dipping sandwich, the cheese is between the avocado wich make almost like a firm paste that keeps it all firm together, and is soo delicious and healthy! This is a very low-fat broth and you need some good fats for energy, so you will get them in this soup by the olive oil and the avocado.
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