It’s the perfect time to pull out a classic, no-frills recipe. As we head deeper into the holiday season, this nourishing chicken soup will support your immunity and overall wellbeing. Add in the swiss chard for taste and its ability to help regulate blood sugar. Pair our Chicken Soup recipe with our Wild Rice and Brussels Sprouts Salad for a festive lunch that is Clean Program approved.
4 celery stalks
1 large onion
2 tablespoons olive oil
1 pasture-raised chicken
1 large sprig of rosemary
4 garlic cloves
3 medium sized carrots
2 cups sliced shiitake mushrooms
1 bunch swiss chard, stems removed, greens roughly chopped
Roughly chop the celery and onion. Heat a large Dutch oven, add the olive oil, then sauté the 2 veggies for 2-3 minutes.
Gently add the whole chicken, rosemary, garlic and cover with water. Bring the water to a boil, then lower the heat and gently simmer for an hour.
Remove the chicken, let cool slightly then pick the meat off the bone. Add the meat along with the sliced carrots and mushrooms back to the pot and simmer again for 30 minutes. Add the swiss chard in the last 10 minutes of cooking. Taste, season with sea salt and serve.
Recipe by Frank Giglio
Photography by Lynn Karlin
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