Casey’s Chicken Soup for Your Soul
February 18, 2016
It’s February, which means we still have plenty of chilly, soggy days which can start to impact one’s “soul temperature.” So keep your “soul temp” high with this wholesome, homemade soup! Check out the wide range of health benefits from Fennel, Carrots, Cracked Red Pepper, and Garlic!
1lb Chicken Thighs chopped
2 Carrots chopped
2 Celery Stalks chopped
1/2 Yellow Onion chopped
1 Fennel Bulb chopped
1/2 Bunch Tuscan Kale chopped
4 Garlic Cloves diced
1 Tbs Coconut Oil
1 1/2 tsp. Salt (or to taste)
1/2 tsp. Black Pepper
1/2 tsp. Cracked Red Pepper
32 oz. Chicken or Vegetable Stock
2 Cups Cooked Jasmine Rice
Heat up one tablespoon of coconut oil in a large stock pot over medium high heat. Add the Chicken and cook for 5 minutes, stirring occasionally.
Add your chopped carrots, celery, onion, and fennel as well as the black pepper, red pepper, and salt. Cook for an additional 10 minutes, stirring occasionally.
Start cooking your rice in a separate pot by following the directions on the container. I always place my fate in the hands of my rice cooker. In all my years of cooking, rice is always my downfall when I don’t have that beautifully magical device. All hail the mighty and merciful rice cooker!
Now you can add the chicken or veggie stock as well as the garlic and kale. Bring your soup to a boil, then reduce the heat to medium or medium/low and simmer for 15-20 minutes.
Serve your soup over the cooked rice.
This recipe makes 4 large servings (and maybe some leftovers!)