February's Soup of the Month
From the Kitchen of Amy Rothenberg ND
Most every culture in the world has its bone broths, made from the animals available and cooked long for maximal nutrition. I think of chicken soup as one of the best healing foods we have. I make something along these lines several times a month, keep some frozen in case anyone around is sick and use the stock in other natural foods recipes. It's easy and tasty and can be doctored up to your liking with whatever vegetables are in season or whatever you can grow in your yard or in a pot on your windowsill.
- 4-5 Tablespoons olive oil
- 2 onions - diced
- 6 cloves garlic - smashed & minced
- 6 stalks celery including green tops - sliced
- 6 carrots - peeled & sliced
- 1 parsnip - peeled and sliced if you like
- 4-6 chicken legs
- 6-8 cups water
- One bunch firm curly kale - chopped up
- salt to taste
Sauté the onions & garlic in olive oil until clear.
Add carrots, celery and parsnip.
Sauté veggies together until the carrots are slightly soft.
Add the chicken and allow to simmer with the vegetables for about a half hour, mix occasionally.
Add water, turn on low and let cook for 3-4 hours.
I added kale to the recipe & I threw in toward the last minutes, as it just needs a minute or two to soften. Then add rice before serving to make into a full meal.
Drink broth as a healing, nutritive drink. Use the broth to make rice or quinoa or other grains. Freeze in small portions and take out every few days to thaw. Reheat on stove top, not microwave. The microwave zaps many of the very nutrients the broth provides