Creamy Chicken Soup for the Sustainable Soul Recipe
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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