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Tuesday, September 21, 2010

Chicken Vegetable Soup - PALEO




Disclaimer: I was home today... sick. I made this soup so everyone in my family would have something nourishing to eat since they are sick too. Translation: This recipe takes an hour but it's worth it :)


Do you ever have a half-eaten rotisserie chicken sitting in the fridge or am I all alone in this one? For me it usually starts when I bring one home from the store in the morning planning on using it for dinner (I'm usually making the big bowl of awesome yumminess. Check it out under salads)


When 5:00 rolls around and I go to the fridge to get my ingredients, I find my rotisserie chicken... The lid is mangled, the carton is ripped, the chicken looks like it's been attacked by a wild animal. It's clinging to life... hoping to be resuscitated. It's breasts are nowhere to be found and I'm left with two options. Starve or make dinner out of the underside of the chicken. The culprit who did this to my chicken shall remain nameless but let's just say he blew in at about noon, completely famished and went for it like it was the last supper. Ladies, if this happens to you on a regular basis you can solve the problem with a simple love note. Since we are an Italian household I prefer, "U toucha my chicken, I breaka u face". Just make sure it's displayed prominently to halt the meat hooks before it's too late.


So... as I was saying. I need to turn my half-masticated chicken into dinner. We happen to all be sick in this household right now so I think chicken, vegetable soup is in order.


What you'll need:


A rotisserie chicken, preferably with some meat still attached to it

veggies of your choice such as:

cabbage, carrot, broccoli, onion, bell pepper, etc.

1T Italian Seasoning

2 cloves garlic, chopped

2 bay leaves

a little salt if you want


What you do:


Pick the chicken clean of meat and set the meat aside. Get a big ol pot of water going on the stove and drop the chicken carcass in the water with the garlic and bay leaves. Boil the heck out of it for about 45 minutes adding water as necessary to keep the level up. While waiting for the stock to cook saute your veggies until they are crisp tender. Strain the stock with a fine sieve to get rid of the bones and other particles. Return the stock to the pot. TASTE. Does it need a little salt? Is the flavor of the stock too strong for you? If so add some water. If you are not used to homemade stock the flavor will be more intense than the flavor of boxed broth.


Add in the veggies, the chicken and the Italian seasoning and simmer about 10 minutes.


Enjoy!

4 comments:

  1. Coincidentally, I've been making chicken vegetable soup the past 2 days due to me and my lady being sick as well. It hits the spot!

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  2. So yummy! We NEVER seem to have that problem here...
    When the grown ups are sick I like to spice up the chicken soup with tapatillo hot sauce, cilantro, and some big hunks of avocado. Come to think of it.. I think I'm feeling a sniffle...
    The hot sauce clears out the sinuses too!!!

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  3. Making a pot of this right now for an under the weather wife. Thanks for the post.

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  4. And soup's up! Not too bad for my first time though I can already see where I could have done better - oddly enough, I used too much water overall and that made for a weak broth which in turns makes for weak soup. I would not rate this go as prison food, but it is close. No worries - it will be warm and soothing on a sore throat and there is chicken. She likes chicken.

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