Tuesday, January 1, 2013

Rich Paleo Chicken Soup

I love to have a big, comforting family meal on New Year's Day. The caveman has also been battling the flu since Christmas Eve, and I can feel it trying to drag me down as well. Hello, chicken soup...

Cooking Light described their Rich Chicken Noodle Soup as one of their best recipes of 2012. Based on the response it received here, I would have to agree. We all LOVED this one, and I couldn't believe how easily it came together.

I do think the miso paste and fresh herbs are what make it. While I realize soybeans are not paleo, I used organic paste and it's only 1 tbs. for an entire big pot of soup. The depth of flavor it added was definitely worth the exception.
Rich Chicken Noodle Soup
from Cooking Light

1 tbs. butter
1 lb. skinless, boneless chicken thighs, trimmed
3/4 tsp. salt, divided
1/2 tsp. pepper, divided
one large onion, sliced
1 cup diagonally sliced carrots
1 tbs. white miso (soybean paste)
1/2 cup dry white wine
1 (1-ounce) package fresh poultry mix herbs
5 cups organic, low sodium chicken stock
1 cup sliced celery
1 (8-ounce) skinless, boneless chicken breast half, cut into bite-sized pieces
garlic powder, to taste
3 tbs. chopped green onions

Melt butter in a Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken thighs to pan; sauté 3 minutes on each side or until browned. Remove chicken thighs.

Add onion, carrot, and miso to pan; sauté 2 minutes, stirring occasionally. Add wine; cook 1 minute, scraping pan to loosen browned bits. Chop chicken thighs into bite-sized pieces; return chicken thighs to pan.

Tie twine around herbs to secure. Add herbs, stock, celery, and chicken breast to pan; bring to a boil. Reduce heat, and cook for 5 minutes.

Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder; simmer for 2 minutes or until pasta is done. Discard herbs. Sprinkle with green onions.

**I did include some sprouted adzuki noodles for my kids and the caveman (the green noodles visible in the photos), but this recipe has plenty of good stuff going on without any kind of starch. I ate my soup without and loved it.

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