The first friend I made when I moved to Arizona was “beautiful in every way”, Laura. She popped into my life when I brought a life into the world. Finn was born and she took his first pictures. She has been capturing amazing photos of my family ever since with her special gift. As a true friend she has also brought me soup that her Italian father makes from scratch when I am sick. Yes, everyone deserves such a friend! I have loved this soup that has no recipe. I set out to conquer a soup that measures up and I finally have it. This is packed with nutrients, anti-viral properties, and hits the spot in every way. I hope you enjoy it as much as we do. It can nurse you back to health so freeze some for the future too.
Note: All ingredients are organic.
1 Whole chicken, cut up
2 sweet potatoes, cut into large pieces
3 small white potatoes, cut into large pieces
3 Carrots, cut into small pieces
1 leek, chopped
3 stalks celery w/ leaves, cut into 1 inch pieces
1 head of garlic, coarse chopped
1 T. celtic sea salt
1 T. herbs de provence
1 tsp. black pepper
Place all ingredients into large stock pot. Bring to boil and cook on very low for 2-3 hours.
Use a fine strainer and strain stock into a large bowl. Return stock to the pot. Debone chicken and place into the stock pot. Add any veggies that you would like to keep. I always keep the sweet potato, carrots, and some of the onion. Stir and season with celtic sea salt and pepper to taste. Enjoy!
I always boil some Rice pasta and throw it in their bowl for chicken noodle soup. They love it this way.
For the future:
Freeze extra soup for a rainy or sick day.