the january soup recipe you've been searching for
I have been waiting for the right time to share this soup recipe with you and seeing as I had three people in the last week message me for a good, clean, soup recipe- I figured now would be a good time! This chicken soup is the perfect cleanse soup, without feeling like one. It’s super creamy, without needing the help of dairy or a root/squash.
It’s a forgiving recipe, filled with nutrients to helps battle the flu that has been going around this winter. I love making a big pot on a Sunday afternoon. It fills the air with steam and spiciness and gives us lunches for the week. I find I don’t crave a slice of crusty bread with this soup, although buttered Premium Plus crackers are a must.
You can also get creative with it. I love adding different ingredients at the end, once the soup is pureed depending on what’s in season or what I am in the mood for. So give it a try, let me know if you make it!
Blended Chicken Soup
Ingredients
2 bone-in chicken breasts and two chicken legs
2 tomatoes, quartered
2 medium yellow onions, quartered
3 celery stalks, cut into 2-inch pieces
2 big carrots, chopped into 2-inch pieces
2-inch knob of ginger, peeled
1 tsp peppercorns
½ tsp turmeric
2 bay leaves
2 tbsp salt
1 tbsp apple cider vinegar
2 cups dry no yolk egg noodles
Method
Salt the chicken with ½ tbsp salt and place in a big soup pot
Add the remaining ingredients except for the noodles
Fill the pot with water until all the ingredients are covered by approximately two inches
Bring to a roaring boil and then reduce to a healthy simmer. You’ll want to set your timer for 1 hour to make the broth.
At the 30 minute mark, add about 1 cup more water, bring to a boil and then reduce back to a simmer. Do the same at the 15 and 5-minute marks.
At the end of the hour, with a slotted spoon, remove all the solids from the broth.
In a high powered blender, blend the tomatoes, carrots, onions, and celery with ½ cup of the broth. Make sure the peppercorns, ginger or bay leaves don’t make it in.
Once it’s blended smooth, about a minute, add the puree back to the broth.
Bring the soup to a boil and add the remaining salt. While this is happening, shred the chicken.
Once the soup has come to a boil, add the noodles. Stir occasionally. After about 5 minutes add in the chicken.
At this point, you could add in some finely diced carrots and celery. You could add in white beans, cabbage, or kale if you’re planning on eating it shortly after.
ENJOY!
