Today I made the best chicken soup ever. My mom taught me the basics when I was young, but now I have taken it to a whole new level. Since I wasn’t feeling well, I decided to take a trip to Whole Foods and purchase the lovely, wholesome, organic ingredients necessary to make this wonderful soup. I make a lot since I have an entire family to feed. This also freezes really well so you could make it and freeze a portion.
Olive Oil (about 2 tablespoons)
Leeks (1 finely chopped)
Garlic (4 -5 cloves, finely chopped)
Vidalia or yellow onion (1 medium)
Celery (the entire bunch, chopped)
Carrots (8, peeled and chopped)
Potatoes (red, 4 small, peeled and cut into 1 inch cubes)
Yucca (1 med, peeled and cut into 1 inch cubes)
Calabasa or butternut Squash (2 cups peeled and cut into 1 inch cubes)
Fresh rosemary (1 sprig)
Cumin (2 teaspoons)
Seasoned Salt (I use Goya con pimienta)
Organic Chicken Broth (1 carton – low sodium)
Maggi chicken boullion cubes (3)
3 chicken breasts with bones and rib meat (skin removed, chopped into pieces)
2 boneless, skinless chicken breasts
Egg noodles (optional)
Add olive oil to large stockpot and heat on high. Add cut up chicken breast with rib meat (save the boneless for later). Add sea salt and pepper to meat, brown on all 4 sides (but do not cook through) then remove from pot and set aside. Add leeks, onions, garlic, and celery to pot along with a splash of chicken broth. Add rosemary, sage, thyme, cumin, tumeric, seasoned salt. Cook on medium (do not let them get brown) for 10 minutes or so until they are translucent. Crush and add boullion cubes and stir, then put the chicken back in the pot. Stir and cook for about 5 more minutes.
Add the carton of chicken broth, then 3 cups of water. Turn the heat up and bring to boil. Lower the heat and add boneless chicken breasts. Cook for 5 minutes then add carrots, yucca, squash and potato. Simmer on low for at least 30 minutes. Add salt and pepper to taste.
Serve over egg noodles if you like.