Chicken and Vegetable Soup
This recipe comes courtesy of my two weeks spent on a candida elimination diet. With my diet limited to twigs, bark, and leaves meat, veggies and nuts, I didn’t expect to create a new and tasty recipe. But several days in, I needed to add something new to my basic recipe or risk ending the diet early.
So, I took the carcass of the chicken the Man of Steel had smoked on the grill and boiled it down into some very tasty broth. (My original plan was to use canned broth, but one of the ingredients listed on the label was “yeast extract,” a big no-no when eliminating candida.) The broth, combined with some of the leftover chicken and what seemed like the entire contents of the vegetable crisper, created a very healthy and tasty soup. One I plan to make now and then even after the diet ends.
Chicken and Vegetable Soup
6 cups chicken broth
2 cups cooked,, cubed chicken
4 Roma tomatoes, peeled and diced
3 garlic cloves, mashed
2 teaspoons salt
1 large onion, chopped
1 red, yellow or orange sweet bell pepper, diced
2 cups kale, ribbed and coarsely chopped
2 cups baby spinach, coarsely chopped
salt and coarse ground pepper to taste
Bring chicken broth to a boil. Add cooked chicken, salt, crushed garlic, onion, and roma tomatoes. Bring to a boil, then simmer for 1/2 hour. Add bell pepper and simmer at least 15 minutes longer. 5 minutes before serving, add kale and spinach. Stir well so the greens put their bodies under water for a few minutes. Serve hot with salt and coarse ground pepper to taste. This recipe freezes well and heats up well, too.
