Saturday, March 10, 2012

RECIPE: Roasted Chicken Vegetable Soup

I absolutely LOVE the Roasted Chicken and Barley soup I posted while back, but I wanted to adapt that recipe to something totally grain-free. I had several varieties of squash, so I altered the recipe a bit. Here's what I came up with ... a healthy, nutritious, Paleo/Primal soup!
2 tablespoons Olive Oil
½ cup white Onion – fine dice
1 stalk Celery – thinly sliced
1 large Garlic clove – minced (I used 
Wildtree Garlic Galore)
6 ounces white Mushrooms – chopped
1 medium roasted Chicken – meat shredded
2 Bay Leaves
1 Zucchini - cut in half, then sliced
1 Yellow Squash - cut in half, then sliced
2 - 3 cups organic Spinach
1 14 ½ ounce can chopped Tomatoes
6 cups of organic Chicken Broth (I used 
Wildtree Chicken bouillon soup base and water)
Sea Salt
Fresh ground Pepper
1. Begin by preheating soup pot on medium heat for 1 minute.
2. Add olive oil and sauté the onions and celery for 2 minutes, stirring occasionally. Do not brown.
3. Add garlic, mushrooms and bay leaves and continue sautéing for additional 3 minutes.
4. Add 1 cup broth, zucchini and yellow squash. Stir and bring to a boil.
5. Add tomatoes and the rest of the broth. Stir and bring to a boil.
6. Once boiling reduce to a simmer and partially cover with lid.
7. Cook for 15 minutes.
 8. Add shredded chicken and continue to simmer for another 15 minutes.
9. Add spinach and simmer for 3 - 5 minutes.

10. Taste and season.
There's even some left for another meal or three!

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