Tuesday, January 15, 2013

Cauliflower Chicken Soup (scd, paleo)

In case you haven't heard- everyone in the entire country is pretty much sick right now.

That being said you should make this soup. It's delicious and nutritious and will help you feel better! Bone broth has healing power and I believe that statement to be more than just a wives' tale.

1 Whole Chicken (about 5 pounds)
1 Bunch Celery
1 Large Onion
1 Head Cauliflower
2 Pounds Carrots (about 12 medium/large sized)
5 Cloves Garlic
2 Tbsp White and Black Pepper
4 Tbsp Salt (or to taste)
Handful of fresh Parsley and Basil, chopped
1/2 Tbsp Cilantro

Place whole chicken in a stockpot, completely cover with water, and bring to boil. Leave on rolling boil for about 90 minutes, until the chicken is done. You can tell this when you try to grab the leg and it easily pulls apart from the rest of the bird.

Remove the chicken from the now broth and set aside to start cooling. While the chicken was boiling you should have chopped all the veggies into bite size pieces. Tip for quickly slicing the celery- keep it in "bunch form" instead of pulling off each stalk individually, cut off the bottom white part and the very tips then just slice through all of the stalks at once. Throw out the very inner tiny, pale stalks as they are sometimes bitter. You can also use the celery leaves in the soup they actually add a lot of flavor.

Add the vegetables and seasonings to the broth and keep them boiling. While that is underway de-bone the chicken and only keep the parts that you actually want to eat. Cut those into bite size pieces as well. When the carrots get soft (not mushy!) they vegetables are done cooking. Add the chicken back in and serve.

Goes great with some grain-free biscuits!

Tip: if it tastes really bland add more salt generously. I actually never cook with salt because heating to high temperatures strips the salt of many nutrients, so I always add salt to individual servings right before eating. The salt measurement in this recipe is just an estimate.

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