Ingredients
- ▢2.5 litres water, you can also use organic unsalted veggie broth or use ½ water and ½ broth
- ▢1 onion, whole and peeled
- ▢2 celery ribs, I cut mine in half
- ▢2 carrots , peeled
- ▢3 garlic cloves, peeled and whole
- ▢4 chicken thighs, you can use any cut of chicken, but dark meat is the most flavourful
- ▢salt , start with ½ a tablespoon and taste and adjust after the soup is cooked
- ▢2 yellow potatoes (boiled), mine were leftover but you can boil pastina, orzo, or boil raw potatoes in the broth as well
- ▢fresh parsley, to taste (optional)
Instructions
- Fill a big pot with water or use ½ water and ½ organic unsalted vegetable broth instead.
- Add in the whole peeled and washed vegetables and let it come to a boil. Once boiling, add the chicken thighs.
- Skim off any foam with a spoon and add salt. Make sure to add more as you taste and adjust at the very end.
- Once boiling, be sure to reduce the heat to medium-low and semi cover the pot with a lid. Let it go for 45 minutes or until the veggies are all super soft, the chicken is boiled, and broth has reduced.
- You can now take out the chicken, let it cool, shred or cut it. If the chicken has bone or skin, you can compost it.
- Take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth.
- Note: Hot soup (or any hot liquid, for that matter) will steam and expand in a blender, which can push the lid of the blender off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down while blending.
- Blend until everything is nice and smooth, add it back into the pot with the shredded chicken. Add the boiled potatoes, parsley for garnish, stir and enjoy.
Nutrition
Calories: 352kcal, Carbohydrates: 6g, Protein: 25g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 189mg, Potassium: 461mg, Fiber: 1g, Sugar: 2g, Vitamin A: 6925IU, Vitamin C: 6mg, Calcium: 60mg, Iron: 1mg
