And did I mention a one pot creation? This sinfully easy concoction suits both families and singles…Are you ready?
- 1 quart Imagine organic chicken broth (no substitutions)
- one package boneless, skinless chicken thighs (Bell & Evans preferred)
- one pound Red Garnet yam (usually one) peeled and diced (the only yam I eat)
- one pound Carrots of Many Colors (organic found at Trader Joe’s), peeled and sliced
- 1 T Herbes de Provence placed in a tea infuser
- a few ribs of organic kale, rinsed, stem removed, and torn in small pieces
- Himalayan salt to taste
- Serves 4 and may be doubled
Begin with a medium/large stew pot. Pour broth into pan along with the herbes tea ball…and bring to a boil. Add chicken thighs (do not rinse, just open package and add to boiling broth.)
Reduce heat to medium, cover pot and simmer 10 minutes. Add both yam and carrots to broth/chicken, cover, and continue simmering 10 additional minutes. In the final moment, add torn kale to the pot, cover, and cook 1 minute more and not any longer…overcooked kale is bitter! Remove the tea ball (allow to drain into the pot for full herb flavor)
Before serving, shred chicken thighs into reasonable pieces using two forks or your gloved hands…and remove any bits of fat that remain too.
Have your bread, biscuits, or crackers ready, along with heated bowls (zapped in the microwave for one minute, empty.) Serve the soup steaming, drizzled with a little olive oil.
This quick soup is colorful, healthy, and may be reheated in portion sizes throughout the week for smaller households or for trips to the office.
And Happy Holidays to all my readers!
Copyright © 2016 by Diane LaSauce All Rights Reserved