Healing Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil, extra virgin.
02 -
3 celery stalks, chopped.
03 -
3 parsnips, sliced, after peeling.
04 -
1 leek, rinsed, halved, and sliced thin.
05 -
4 medium carrots, peeled and cut up.
06 -
4 minced garlic cloves.
07 -
½ onion, diced small.
08 -
½ teaspoon ground black pepper.
09 -
1 teaspoon coarse kosher salt.
10 -
2 fresh thyme sprigs.
11 -
2 chicken breasts without bones or skin.
12 -
A bay leaf.
13 -
2 sprigs of tarragon, fresh.
14 -
5 cups broth, chicken, and low-sodium.
15 -
¼ cup parsley, freshly chopped.
# Instructions:
01 -
Start by heating up the oil, then toss in the onion, leek, carrots, celery, and parsnips. Let them cook 4-5 minutes, then mix in garlic, salt, and pepper. Cook just another minute.
02 -
Pour in chicken broth, add the herbs, and put the chicken in. Get everything boiling, then cover it and let it gently simmer for 15 minutes until the chicken’s done.
03 -
Take the chicken out of the pot to shred it into pieces. Stir it back into the pot, letting it cook for another minute or two.
04 -
Fish the bay leaf and herb sprigs out. Stir in parsley, then it’s ready to serve.
# Notes:
01 -
Perfect for chilly days.
02 -
Packed with loads of veggies.
03 -
You can shred chicken using a mixer.