This is my “everyday” soup, the one I make most often. My husband and I eat this for lunch several times a week, and I thicken it with a bit of rice cereal to be part of my daughter’s dinner most nights. It has carbs (veges), protein (chicken meat) and nourishing fats (because I leave the fat in the stock, and I usually add butter or ghee to my bowl of soup!)
A lot of the time, making soup is all about using whatever vegetables you have on hand, so consider the recipe below to be a guide, and throw in whatever you want!
Chicken and Vegetable Soup
Approx. 8 cups homemade chicken stock
2 cups cooked chicken meat (I use meat left over from making stock)
1 large onion, diced
1-2 cloves garlic, minced
1 heaped teaspoon sea salt
Pepper – couple shakes
1/4 teaspoon dried thyme
1/4 teaspoon dried thyme marjoram
1 celery stalk, finely sliced
3 carrots, peeled and diced
2-3 other root vegetables (eg. parsnip, turnip, rutabaga etc), peeled and diced
1-2 cups winter squash, diced
Selection of seasonal green veg (chard, kale, green beans, peas etc)
1. Heat stock in a large pot.
2. Add onion, celery and hard root vegetables such as carrots. Simmer for 10 minutes.
3. Add garlic, salt, pepper, thyme and marjoram.
4. Add all remaining vegetables and simmer until all vegetables are tender (about 20 minutes).
5. Add the cooked meat and simmer for another couple minutes.