Rainy weather calls for some chicken soup – simple but delicious & nourishing Let’s eat!
Recipe:
Ingredients: organic, free range chicken breasts or thighs (I used breasts here), 1 medium sized red onion , one large leek , 6 cloves of garlic , 2 lemons , 1 large zucchini , fresh jalapeño , fresh tarragon , Za’atar seasoning, salt , black pepper, apple cider vinegar, olive oil, bay leaf & 4-6 cups of organic chicken broth (depending on whether you like your soup thicker or not – I only had 4 cups available).
Place chicken in crockpot, season well with salt, Za’atar, and black pepper. Add onion cut into quarters, garlic cloves, leek cut into 2 inch pieces, bay leaf, broth, and fresh squeezed juice of one lemon. Cook on low for 7-8 hours. Shred the chicken with two forks.
Thinly slice the zucchini and sauté in olive oil. Season well. Add zucchini to soup. Add a splash of apple cider vinegar and the juice of another lemon.
Serve with fresh tarragon, jalapeño & more cracked black pepper.
Enjoy!
If you use 6 cups of broth, you can add some noodles and other veggies like carrots or parsnips to the soup. I would add these veggies approx. 1 hour before soup is done. Noodles at the end.
#inthekitchenwithnora #chickensoup #chickensoupforthesoul #chickensouprecipe #eathealthy #eathealthybehealthy #eatwell #eathappyhealthy #easymeals #simpleanddelicious #goodeating #nutritiousanddelicious #dinnerideas #eatwellbewell #lowcarbrecipes #soupseason #goodfoodgoodmood
