Wednesday, February 28, 2007

[Gluten Free] Goddess: Rustic Chicken Soup for the Soul

The original recipe is from the Gluten Free Goddess, see link below to get to this recipe and her wonderful blog. I did not change much, I omitted the potatoes and chilies, and really that's it. I like it blander, so I can spice it up to my mood...I can make more Italian by adding red pepper and freshly grated cheese, or Mexican by adding cheddar and jalapenos.

Gluten Free] Goddess: Rustic Chicken Soup for the Soul

Rustic Chicken Soup

extra virgin olive oil, as needed
3-4 split chicken breasts
8 cloves fresh garlic, I use garlic press
sea salt and freshly ground pepper, to taste
2 heaping cups thinly shredded cabbage (can use bagged)
1 red bell pepper, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
1 teaspoon each of: dried basil, oregano and parsley
4 or more cups organic chicken broth, as needed
a dash or two of Worcestershire sauce, to taste

Drizzle some extra virgin olive oil into the bottom of a crock pot. Place the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.

In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, and any herbs. Toss to coat.

Pour the veggies into the crock in an even layer. Add the chicken broth and a dash of Worcestershire sauce, to taste. The liquid should just about cover the veggies. If you like more of a liquid soup than a stew, add more broth.

Cover and cook on high for 5 to 6 hours, until the chicken is done and easily breaks apart into pieces with a large spoon. Take out bones, add whatever else to taste, and eat!

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