RUSTIC CHICKEN AND VEGGIE SOUP
This recipe serves 8-10 people. I always make a big batch and keep it in the fridge for lunch for the next couple of days. My mum makes a similar chicken soup but she adds very fine short length noodles and it is her famous ‘heal a sore tummy recipe’ but cooking in my own home I have obviously adapted it to suit our dietary needs and so I hope you like this carb-free, paleo version.
3 tbs olive oil
1 brown onion, diced
3 garlic cloves, thinly sliced
2 celery sticks, finely diced
2 carrot, finely diced
1 parsnip, diced
1 red capsicum, peeled and diced
1 zucchini, diced
300g sweet potato, peeled, diced
1 can organic dice tomatoes or 2 large ripe tomatoes peeled and diced
500g organic chicken thigh filled cut into chunks
1 tbs sea salt
1 tsp freshly ground pepper
1 litre vegetable stock or water
2 bay leaves
In a wide base, deep pot add the olive oil and chicken and lightly fry until slightly golden.
Add the celery, onion, carrots and sweet potato and continue to fry, stirring for 2 minutes.
Add all remainder ingredients including seasoning and bay leaves and stock / water.
Bring to boil, then reduce heat and simmer with lid placed on an angle (to allow steam to release) for 45 minutes, checking occasionally.
Serve with toasted gluten free bread or croutons.
Optional: serve chunks of feta on the side and even crumble some on top of the soup.