Chicken Soup | Recipes | Audrey Laurelton RDN | Where Science Meets Healthy Living

Name: Chicken Soup | Recipes | Audrey Laurelton RDN | Where Science Meets Healthy Living
Ingredients: 8 cups homemade or organic low-sodium chicken stock; 3 medium Yukon gold potatoes, scrubbed, peeled, quartered; ½ cup leek, top greens and outer leaves removed, white and green part thinly sliced; 2 stalks of celery, chopped; 2 carrots, peeled, sliced into rounds; 2 parsnips, peeled, sliced into rounds; 1 cup frozen peas; 1- 3 ½ lb. whole organic, pasture-raised (if possible) chicken, cut into eight pieces; 2 tablespoons, fresh herbs, such as winter savory or thyme, and oregano; Sea salt to taste; Freshly ground black pepper

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Heart warming, soul nourishing, good ol’-fashioned chicken soup. Blending the potatoes into the stock gives the soup a creamier texture without the fat

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Ingredients

8 cups homemade or organic low-sodium chicken stock
3 medium Yukon gold potatoes, scrubbed, peeled, quartered
½ cup leek, top greens and outer leaves removed, white and green part thinly sliced
2 stalks of celery, chopped
2 carrots, peeled, sliced into rounds
2 parsnips, peeled, sliced into rounds
1 cup frozen peas
1- 3 ½ lb. whole organic, pasture-raised (if possible) chicken, cut into eight pieces
2 tablespoons, fresh herbs, such as winter savory or thyme, and oregano
Sea salt to taste
Freshly ground black pepper