Gluten-Free Chicken Soup for Body & Soul

Chicken soup for the here and now. This isn't your old school, boring, schmaltz laden chicken soup. Your Grandma might not approve of the liberties I've taken crankin' up the classic standard more than a simple notch. But. Tradition is one thing. Great taste is another. I say, be flexible.

I made this recipe like a peasant-style stew, starting with a layer of split chicken breasts on the bottom of the crock pot- drizzled with extra virgin olive oil, of course. Then I added eight cloves of fresh chopped garlic, lots of cut-up veggies, herbs, a can of fire roasted diced tomatoes, green chiles, and just enough organic chicken broth to cover the veggies. Good stuff.

Gluten-Free Chicken Soup for Body & Soul

Ingredients:

3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry
8 cloves fresh garlic, chopped
Sea salt and freshly ground pepper, to taste- start with less!
2 heaping cups thinly shredded cabbage (bagged slaw is fast and easy)
1 green bell pepper, cored, seeded, cut up
1 yellow summer squash, cut up
2 zucchini squash, cut up
6 to 8 baby Yukon Gold potatoes, cut up
1 4-oz. can chopped green chiles- mild or hot, to taste
1 teaspoon rubbed sage
1 teaspoon each of: dried basil, oregano and parsley
Hot red pepper flakes, shake to taste
1 14-oz. can Muir Glen organic fire roasted diced tomatoes
2 or more cups organic chicken broth, as needed
A dash or two of balsamic vinegar to taste
Extra virgin olive oil, as needed

Instructions:

1. Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.

2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat. Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of balsamic vinegar, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.

3. Cover and cook on high for 4 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon (my chicken was very cold when it went into the pot, so adjust your cook time accordingly, if you need to). Taste test for seasoning adjustments. I added a pinch of brown sugar to mine to balance the acidic tomato and garlic. Stir in any seasoning adjustments and serve.

Additional Info:

Serves 4

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