ALMOST AUTUMN CHICKEN VEGGIE SOUP – WENDY BLANCHARD, M.S., CHHC

Today certainly feels like autumn! This is my favorite time of year and so I have prepared a chicken veggie Autumn 🍂  soup! Using all fresh and organic foods, here is the recipe…

INGREDIENTS:

1-32 oz. box of Organic Chicken Broth
1-32 oz. box Organic Creamy Tomato Soup
2 cups organic celery, cut into small pieces
2 cups organic carrots, peeled and chopped
1 cup organic sweet potato, peeled and chopped
4 organic parsnip, peeled and chopped
1 large organic turnip, peeled and cut
2 cups organic mushrooms, cut

A nice big handful of fresh organic parsley
big handful of fresh Dill, organic
1/2 teaspoon Kosher or Himalayan salt
1/4 teaspoon organic black pepper
1-1 1/2 lbs. organic chicken breasts with skin and bone, preferably pastured

INSTRUCTIONS:

Wash off the chicken and veggies and place into a soup pot with the remaining ingredients. Cook for about 1 1/2 hours. Check to see if the chicken is cooked. It should be white on the inside. Wait for the soup to cool down and remove the skin from the chicken, and cut chicken into chunks. Add back into soup, and serve. You can add in your favorite healthy grain such as amaranth, millet or quinoa.

To your good health!

Happy Autumn!

Wendy

 

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