Gluten-Free Rustic Chicken Soup
- Extra virgin olive oil, as needed
- 3-4 split chicken breasts [free-range organic], rinsed, patted dry
- 8 cloves fresh garlic, chopped
- Sea salt and freshly ground pepper, to taste
- 2 heaping cups thinly shredded cabbage [bagged cole slaw mix is fast and easy]
- 1 green bell pepper, cored, seeded, cut up
- 1 yellow summer squash, cut up
- 2 zucchini squash, cut up
- 6 to 8 baby Yukon Gold potatoes, cut up
- 1 4-oz. can chopped green chiles – mild or hot, to taste
- 1 teaspoon rubbed sage
- 1 teaspoon each of: dried basil, oregano and parsley
- Hot red pepper flakes, shake to taste
- 1 14-oz. can fire roasted diced tomatoes
- 2 or more cups organic chicken broth, as needed
- A dash or two of Worcestershire sauce, to taste, [optional]
1. Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.
2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.
3. Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of Worcestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.
4. Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon. Taste test for seasoning adjustments.
Clear Vegetable Broth With Noodles
- Vegetable stock can be made from carrots, onions, sometimes just a touch of burdock, and other naturally sweet vegetables. It may also be made from wilted vegetables or vegetable parts that are not ordinarily eaten. These include cabbage hearts, pea pods, cornhusks, vegetable cores, or tough outer leaves. Avoid greens that lend a bitter taste, such as carrot tops, spinach, or Swiss chard. Refrigerate these odds and ends in a container and when enough have accumulated, make a stock.
- vegetable parts, cut into small pieces
- spring water to cover
- udon noodles
1. Boil vegetables in water for 5-10 minutes.
2. Remove the vegetables and add the udon noodles.
3. Cook 5-8 minutes or until done.
4. Add tamari to taste.
Garnish with thinly sliced scallions and/or nori seaweed cut into strips or rectangles.
Season with ginger juice. While the noodles are boiling add some fresh vegetables cut into thin attractive pieces for added taste and a crunch.