Wow, it has been many moons since my last post and “Lulu Original” recipe! I’ve been a tad bit busy, to say the least. I think you’ll like this recipe. I was inspired to make a cozy soup that was relatively quick and easy to make now that we have lost 1 hour of sunlight and the mercury has dipped well below 32°F.
Many of the ingredients may already be in your refrigerator and/or freezer, so just pop by your local grocer and pick up that rotisserie chicken. As always, I encourage you to use organic ingredients if possible. Some vegetables just aren’t available organic, but it’s ok!
Enjoy! 🙂
INGREDIENTS
- organic avocado oil
- 10 cups filtered water
- 1 lb rotisserie chicken legs ~ shred the meat into desired size and discard skin and bones
- 1 medium yellow onion ~ washed, peeled, and diced
- 8 large cloves garlic ~ peeled, smashed and coarsely chopped
- ½ lb white potatoes ~ washed and cut into small cubes
- 5 large stalks organic celery ~ washed, ends discarded, cut into desired size
- 2 medium organic carrots ~ washed, cut into small cubes
- 1 large poblano ~ washed, seeds removed, cut into ½” pieces
- 1 bag (16 oz) of organic vegetable mix (peas, green beans, carrots, corn)
- organic curly parsley ~ washed, stems discarded, and chopped
- 2 bay leaves
- sea salt ~ to taste
- evaporated cane sugar ~ to taste
- freshly ground black pepper ~ to taste
- red pepper flakes ~ optional
INGREDIENTS, FLOUR MIX
- 1 cup organic, unbleached all-purpose flour
- 1 cup water
- sea salt ~ to taste
- evaporated cane sugar ~ to taste
- freshly ground black pepper ~ to taste
INSTRUCTIONS:
- Prep all your vegetables and flour mix.
- In a large stock pot, heat the oil on medium-high heat.
- Sauté the onion and garlic until translucent and aromatic. Add the potatoes, carrots, celery and sauté until half cooked.
- Add the 10 cups of water, chicken, and 2 bay leaves.
- Bring to a boil for a few minutes. Skim off the foam and discard.
- Lower heat to medium for a soft rolling boil.
- Add sugar, salt, and any spices you’d like.
- Slowly stir in the flour mixture and cover the lid.
- Reduce heat to low and let it simmer for about 15 minutes.
- Serve with freshly ground black pepper and chopped parsley. Enjoy and stay warm!
*NOTE: I used 3 small potatoes and 2 chicken legs because I prefer my soup to be more “soupy” than with chunks of stuff.
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