The day got worse. The scratchy feeling turned to a sensation of daggers penetrating my throat as I drank my herbal tea. Cough drops did nothing for the burning in the back of my mouth. Gargling was only a temporary solution. But I was hungry and needed some sustenance. It was time for some soup.
I think soups are a lost art. It is easy to run out and grab a burger, a slice of pizza, a salad, heck even fish tacos. But soup? Harder to find. And gluten free soups are that much harder. Soups can have many "hidden" ingredients. For instance, flour to thicken a broth, soy sauce for a salty taste, and even barley that maybe mistaken for rice. Navigating the soupy waters is even trickier if you are also dairy free. Consider that many soups have milk, cream, butter, and cheese to achieve the tasty concoction.
Considering all of the above, I rarely order soup in a restaurant unless the chef is explicitly offering it as gluten and dairy free. Soup at home is the way to go. Not only can you control the ingredients, but also it is an extremely affordable meal that gets better with time. A pot of soup can last for several meals and is great for a quick lunch or a satisfying dinner. I love squeezing lime or lemon in my soup for a fresh twist with the citrusy pop of flavor.
My husband was on soup patrol for me on New Year's Day, because along with my sore throat came a 100.3 degree fever. A kitchen of sharp knives and a hot stove was not the best choice for me. I am blessed with a husband who not only loves to cook but also is an excellent cook. So of course when he said, want me to make chicken soup?, I nodded my fever-ridden head.
Here his hearty chicken soup that is good anytime, even without the head cold. ;-)
Buen provecho!
2 Tablespoons of Olive or Grapeseed Oil
1 Sweet Onion - Cut into small squares
1 1/2 Bunches of Dino Kale - Torn into small 1" sq pieces
2 Medium Potatoes (One red and one Yukon Gold) - Cut into smaller cubes
3 Medium Carrots - Cut into Slices
3 Cloves Garlic - Smashed
2 Chicken Breasts (skin and bones) - Cut meat from bone and then into cubes, save bone and skin
3 Chicken Thighs - Cut into cubes
8 Cups Chicken Stock/Broth
Salt to taste
In a large stock pot heat the 2 tablespoons of oil and wait for it to get warm
Saute onion for 2 minutes, stirring occasionally
Add kale for 4 minutes, stirring occasionally
Add potatoes, carrots, and garlic for 4 minutes, stirring occasionally
Add chicken pieces, skin and bone, stir for 2 minutes
Add chicken stock, set to medium and stir occasionally for 24 minutes, slowly bringing the liquid to a boil
Turn off heat after 3 to 5 minutes of low boiling
Remove chicken bone and skin
Serves six to eight depending on appetite.
Ladle into bowls and serve with lemon wedges. Sit and enjoy a bowl with family and friends.