That’s what I’ll call this.
I made a yummy soup last night and am sad that there’s only about 1 bowl left. I want to share the recipe, if you can call it a recipe, and I also want to make sure I can find the recipe in the future. So here you go:
Boil a whole chicken (I took off most of the skin first so less fat would cook into the meat). Take the chicken out and drain the pot & clean the gunk out of the pot. Let the chicken cool, then get all the meat off the chicken. Discard carcass or use it to make chicken stock. (Yes, you could have made the chicken stock while boiling the chicken by throwing in carrots, celery, cloves, onion, and a little salt, but I never actually use the chicken stock when I make chicken stock, so I’ve given up on that part of the procedure).
Anyway, while the chicken is boiling, cut up all your vegetables and herbs:
*1 bunch of celery, chopped (hold some of the leaves out, because you’ll throw them in the soup for flavor)
*1 bag of carrots (I got a small bag of whole carrots and peeled them), chopped
*1/3 head of cabbage, chopped, but not too small
*1 small onion, chopped
*2 jalapenos (next time I will probably use more), chopped
*half a bunch of flat-leaf parsley, chopped
*half a bunch of cilantro, chopped
*couple tablespoons of fresh basil, chopped
*next time I will also use fresh garlic, but I didn’t even think of it this time (sooo not like me), and I’m actually hesitant to add the garlic, because the soup is so yummy as is.
In the chicken pot, saute all those chopped veggies in a little bit of olive oil. Meanwhile, pick apart the chicken into smallish pieces. Oh, I also boiled the giblets and cut those up and threw them into the soup with the chicken.
Ok, after the veggies are softish, add:
*2 regular cans (or 1 large can) of diced tomatoes (with sauce)
*1.5 boxes of organic chicken stock (I use this because it has less sodium)
*the chicken (and giblets if you so desire)
*3 or 4 whole cloves (IMO, the cloves made the soup)
*a teaspoon or so of dried sage
*several big shakes of cayenne pepper
*shake or two of ground black pepper
*shake or two of seasoned salt (or sea salt)
*2 teaspoons ground white pepper
*5 or 6 stems of fresh thyme (you know, just the leafy parts)
*a few celery leaves for seasoning
Boil it all together until the flavors have blended. I think this would also be great with veggies alone, or with turkey breast. You can top it off with avocado chunks. Would also be great poured over muenster cheese.