SPRING SOUP
INGREDIENTS
Ingredients:
5 bone in chicken cutlets (use any cut here)
1 onion
2-8 cloves garlic (measure with your heart)
3 stalks celery
2 big handfuls mushrooms (any type)
1/2 head cauliflower
1 medium zucchini cubed
1 whole head broccoli
1 cup peas (frozen is fine)
2L bone broth (recipe coming!)
~250g noodles of choice (I used penne)
1 tsp each of paprika, thyme, oregano, fresh rosemary, salt, pepper
Big splash of coconut aminos (optional, could use tamari instead)
2 bay leaves
extra virgin olive oil (evoo)
fresh lemon rind (important!)
METHOD
Fry chopped veg in a large pot (onion, garlic, celery, mushrooms, cauliflower, zucchini but not broccoli or peas) with a good glug of evoo on medium heat for ~15 minutes.
Next add spices (paprika, thyme, oregano, rosemary, pepper, bay leaves, coconut aminos, be generous with salt) and mix.
Lay chicken pieces on top of veggies and add enough broth to cover and poach chicken (you might need more than 2L but you can always add extra water).
Cook covered on a slow, low simmer for 45-60 minutes (you'll need less time if using boneless chicken, check after 30 minutes).
Remove chicken from pot and increase heat to medium-high and add noodles, broccoli and peas, leave uncovered.
Add shredded chicken back in when noodles are al dente (take note of their cooking time).
Salt to taste, serve topped with fresh lemon rind (so very important, don't be shy) and of course sourdough and butter. Enjoy!!
