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    • Recipe:

    Creamy Chicken Soup for the Sustainable Soul Recipe

    Recipe by on Feb 15th, 2012 in ,
    Learn more about this recipe on mylifeinapyramid.com.
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    • Creamy Chicken Soup for the Sustainable Soul
  • Prep Time:
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    • Recipe Description:

    A hearty and creamy chicken soup to warm your sustainable soul. I used my mom's basic homemade chicken broth recipe for this, and it turned out really great!

    Recipe Ingredients:

  • 2 cups cooked organic chicken, diced (I used chicken breast from the whole chicken I had cooked the day before)
  • 3 cups of homemade chicken broth (I'd advise making your own a la the recipe on My Life in a Pyramid - much more fresh than any store-bought kinds, even if organic)
  • 1 tablespoon pastured butter or grass-fed ghee
  • 1 cup organic baby carrots, chopped
  • 1/2 cup organic celery, diced
  • 1/4 cup organic green onion, chopped (you can also just use yellow or red onions instead if that's what you have on hand)
  • 1 cup organic sprouted orzo (with no additives of any kind) - for a gluten-free option, use quinoa or brown-rice orzo
  • 1/2 teaspoon organic fresh oregano, chopped
  • 1/2 teaspoon organic fresh basil, chopped
  • 1/8 teaspoon organic fresh sage, chopped
  • 1/4 teaspoon fresh savory, finely chopped
  • 1/4 teaspoon unrefined mineral salt (or to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1 and 1/2 cups organic whole milk (preferably non-homogenized and raw)
  • 2 tablespoons sprouted organic flour (use brown rice flour for a gluten-free option)
  • fresh lime juice, to taste (after cooking)

    • Recipe Instructions:

    Chop veggies: Chop carrots, celery and onions and add to a large pot with 1 tablespoon of melted pastured butter or grass-fed ghee. Saute over medium high heat for 5-7 minutes, stirring constantly.

    Add orzo, broth, and spices: Stir in a cup of orzo, 3 or so cups of organic chicken broth (hopefully made from scratch at home), and the spices mentioned above (oregano, basil, sage, savory, salt, pepper). Bring to a boil then reduce to medium-low and cook for 5 minutes.

    Now for the creaminess: In a blender (I used my dinky bullet blender), combine 1 and 1/2 cups organic whole milk with 2 tablespoons of sprouted flour and blend for 10 seconds to mix evenly. Pour into soup slowly, stirring constantly until mixture starts to boil and get thicker - usually about 2-3 minutes.

    Dice chicken and add to soup: You should use cooked chicken, so you can easily use some leftover from the day before (as I did). Cook for a couple of minutes until chicken is hot. If you find that the soup has become too thick, add more broth (from the stock you have left) until you reach a desired consistency.

    Enjoy a bowl (or two): Add a few drops of fresh lime juice and enjoy! (I usually end up adding a bit more salt too 'cause it's tastier that way!)

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