I got a little excited this past weekend because of the cool front that came through. Lows in the upper 50’s was something to celebrate, even if it did get up to 85 during the day. I mean, that’s cool weather for us Texans, right? We wanted something “fall-ish” for dinner, but nothing too complicated because we were busy outside (had to get those fall decorations out!). I figured a nice chicken soup would do! Now, when it comes to soups and stews, I don’t do measurements. I just start dumping things in until it tastes good. 😀
Here’s what you’ll need:
- 2lbs Chicken (I used chicken breasts, but whatever cut you prefer will do.)
- 6-8 Celery Stalks, chopped into roughly 1 inch pieces
- 1 Small Bag of Carrots, chopped into roughly 1 inch pieces
- 2 Bell Peppers (any color is fine), chopped
- 2 Onions, Chopped
- 2 Shallots, Chopped
- 2 Cloves Garlic, Chopped
- 1 Big Handful Fresh Baby Kale
- 1 Big Handful Fresh Baby Spinach
- 1 T. Coconut Oil
- Herbs & Spices to taste: Salt, Pepper, Thyme, Rosemary, Garlic Powder, Sage, Basil, Bay Leaves
Here’s what you’ll do:
- Put chicken in a stock pot (I believe mine is a 10qt.) and cover with water. (Leave about 2 inches at the top.)
- Add in your Herbs and Spices.
- Bring to a boil, then reduce heat to low, cover and simmer for about 1 hour.
- Add Celery, Carrots, Bell Peppers, Onions, Shallots, Garlic and Coconut Oil.
- Bring to a boil again, then reduce heat back to low, cover and simmer for about 30-45 minutes, or until the carrots are soft.
- Remove Chicken and shred with a fork, then put it back in the pot.
- Add in your handfuls of Kale and Spinach, and simmer for about 10 minutes more.
- Remove from heat and let it sit for about 10 minutes, then serve.
**This makes a lot, and tastes even better the next day!