Serves: 4
Prep time: 20 minutes
This flavorful soup is best eaten with chicken and veggies, but can also be strained and frozen for quick meals. It’s helpful for those with a poor appetite, nausea and fatigue.
Ingredients
- 2 small yellow onions, peeled and cut in half
- 8 cloves
- 2 stalks celery, cut into sticks
- 1 3/4 lbs skinless chicken breast, on the bone
- 3 medium carrots, cut into sticks
- 4 small white turnips, peeled and quartered
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 4 to 5 cups water
- sea salt to taste
- 3-4 small potatoes, halved
Pro tip:
Drizzle soup with a little olive oil and serve cubed bread in soup to soften. Adding grated Parmesan cheese creates a salty taste that enhances flavor.
Directions
- Stick cloves into onion halves like thumbtacks.
- Put the chicken into a heavy Dutch oven or casserole dish. Cover with water, and bring to a biol over a high flame. As soon as the chicken flesh turns white, remove and set aside. Discard the water.
- Rinse the pot. Put in carrots, celery, turnips, bay leaf, peppercorns and onions. Add enough stock or water to cover vegetables completely, bring to a boil over a high heat. Cover and simmer on low for 10 minutes.
- Add the chicken to the simmering vegetables, sprinkle with some sea salt and cover. Simmer over low heat for about 20 minutes. The chicken should be just cooked and the vegetables tender but not mushy. Add potatoes, cover and simmer on low for 15 minutes. Turn off the heat and let sit for 10 minutes.
- There are several ways to serve this dish. Strain broth and drink, or plate the chicken and vegetables.
