What better comfort food to hit the spot on a cool autumn day than chicken soup.My mom always made me some chicken soup when I was feeling under the weather when I was a kid and I truly feel that just knowing it was made with love it instantly made me feel better.
Ingredients
Extra virgin olive oil, as needed
3-4 chicken breasts (free-range organic, if possible), rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage
1 green,red,yellow,orange bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 small Russet potatoes, cut up
1 teaspoon fresh sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 large organic tomato (diced)
2 or more cups organic chicken broth, as needed
Directions
1.Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
2.In a large bowl, combine the shredded cabbage, bell peppers, yellow and zucchini squashes, potatoes and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
3.Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
4.Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon.
5.Taste test for seasoning adjustments.
Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free
Feel free to make this soup your own.Use your own originality,your own style and I'm sure that everyone will love it!!
Enjoy!!
Sylvie Thibert
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