Let’s continue that soup conversation today …day 5 of our Primal Blueprint Challenge. The homemade chicken stock that I shared with you yesterday is calling out to me. Most of it is already hanging out in the freezer. Except for one jar. Just what I need to add to my batch of Hearty Healthy Chicken Vegetable Soup.
It’s a great idea to have a pot of soup prepared for that mid-day reinforcement. Or for tomorrow’s lunch. Or today’s dinner. This one is packed full of flavor, nutrition and chunky vegetables. No pasta or grains to be found. I opted for the addition of parsnip cubes for extra heartiness …instead of potatoes. Since we should be limiting our potato intake on the Primal Blueprint diet, why not save those indulgences for the roasted variety. Or a french fry or two.
This is a prime example of why you should always have homemade stock stored in your freezer. When the “need to make some soup” mode sets in, you have that liquid gold handy. The stock is so concentrated …you’ll need just one quart to transform an entire batch of soup.
If you haven’t used leeks in the past, be sure to give them a try. You trim the base and cut away all of the dark green tops. Just use the white and very light green portion. Leeks tend to carry quite a bit of sand with them. To be sure they are clean, cut each trimmed leak down the center vertically and place them in a bowl of cold water for a few minutes. Rinse well and drain. They’re worth the extra step …they are far sweeter and milder than regular onions.
To make the best use of your time, prepare the first batch of vegetables. Then, while they’re simmering, get the tomatoes, parsley and swiss chard ready. When prepping the swiss chard, be sure to remove the stems and cut the leaves into very small pieces. If you are using fresh green beans, now’s the time to cut them up.
I know that organic vegetables aren’t always available (or affordable) to some of us, but whenever possible …please choose organic produce. Especially those varieties that are marked “Non GMO.” The EWG (Environmental Working Group) publishes an annual list of the “dirtiest” produce …those that are most likely to contain the most contaminants and/or toxins. Pay very close attention to the Dirty Dozen, the twelve types of produce typically containing the highest volume of pesticides.
This will simmer for about 40 minutes or until the vegetables are tender. Add the cooked chicken. Heat through for 5 minutes and you have a soup so hearty that you may want to call it a stew. Guaranteed to chase away the hungry’s.
Check this out …this bowl ofHearty Healthy Chicken Vegetable Soup is calling my name.
Before serving, you may choose to top it off with freshly grated ParmigianoReggiano cheese and a sprinkling of lemon zest. A sprig or two of fresh herbs will make it even more inviting. Enjoy!
Packed with chunky vegetables and full of flavor.
Servings 4 quarts
Author Rosemary Stelmach
Ingredients
- 2tablespoonsbutter
- 2tablespoonsolive oil
- 3large carrots, cut into 1/4" slices(2 cups / 10 ounces)
- 2- 3 stalks celery, sliced(1 cup / 5 ounces)
- 4garlic cloves, minced(2 teaspoons)
- 1/4large green cabbage, cored & chopped(2 cups / 12 ounces)
- 2medium turnips, peeled & cut into 1/4" cubes(10 ounces)
- 2leeks, white & light green parts, sliced
- 3tablespoonschopped fresh dill
- 1tablespoonchopped fresh thyme leaves
- 1 1/2 teaspoonskosher salt
- 1/2teaspoonfreshly ground black pepper
- 1 1/2 quartsorganic chicken broth
- 1quarthomemade chicken stock(or packaged stock)
- 6ouncesfresh or frozen green beans, cut in 1" pieces
- 4medium plum tomatoes, cored and chopped(12 ounces)
- 5- 6 large swiss chard leaves, stem removed & finely chopped(4 cups / 4 ounces)
- 1/4cupchopped fresh parsley
- 8ouncescooked shredded chicken
- freshly grated Parmigiano-Reggiano, for serving(optional)
- lemon zest, for serving(optional)
Instructions
Melt butter and olive oil in a dutch oven or stock pot of at least 5 1/2 quart capacity. Set heat to medium and add carrots, celery, garlic, cabbage, turnips, leeks, dill & thyme. Mix ingredients well. Add salt & pepper. Simmer, covered, for about 10 minutes.
Once vegetables are translucent, add chicken broth & stock along with the green beans, tomatoes, swiss chard & parsley. Bring to a boil then lower heat to medium and simmer for about 40 minutes until vegetables are tender.
Add chicken and simmer for an additional 5 minutes. Remove from heat and, if necessary, add salt & pepper to taste.
Serve topped with a sprinkling of lemon zest and a generous amount of freshly gratedParmigiano-Reggiano, if desired.
Disclosure: Please note that some of the links above may be affiliate links, and at no additional cost to you, I will earn a small commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality. We appreciate your support.
