Soup Kettle Pat’s VEGAN or Chicken Soup for Health

Editor’s Note

Reserve any remaining broth, veggies and chicken to be refrigerated for leftovers: refrigerate only after completely cooled, to avoid a soured soup.

This stock and healing soup base may seem cliché, but you’ll love my technique of keeping the vegetables whole – or nearly whole – first during the sautéing state, then during the simmering phase. It greatly reduces pre-prep time & hassle (they all slice so much easier at the very end). It minimizes loss and disintegration of chopped veggies. Less is definitely more when it comes to the impact you make here.

Ingredients

• ½ cup olive oil

• 2 large onions, peeled and cut in half

• 2-4 large carrots, peeled and kept whole

• 2-4 celery stalks, scrubbed and kept whole

• 2 large potatoes (optional), scrubbed and kept whole or cut in half

• 1 medium tomato, whole

Method

• 1 lemon, whole

• 3 cloves garlic, peeled and whole

• ½ bunch parsley, broad-leafed, cleaned and kept whole

• 4 cups water, broth, or a combination

• Dash coarse salt for tenderizing more than flavoring (Optional: 1 or ½ rotisserie chicken, or butcher-cut pieces.)

Link To Easy Conversion Chart

1. Light your “lucky kitchen candle,” as I always named mine while my son was growing up.

2. In a heavy soup pot, heat oil on medium.

3. Add the veggies with salt, turning occasionally until browned evenly.

4. Turn up the heat to medium-high and pour in the liquid.

5. Bring to a low boil.

6. Add parsley and a modest amount of your favorite soup spices/seeds/herbs/black pepper, etc.

7. Here’s where you can add chicken if desired.

8. Stir lightly. Douse the chicken in broth.

9. Cover with a little room for steam to escape – and reduce heat to low.

10. Simmer, undisturbed, for 30 minutes.

11. Remove from heat, careful of steam, remove the lid.

Serves 2-4

12. Let sit, undisturbed, for 15 minutes or until cool enough to handle.

13. Fit a large, wide colander on top of a deep bowl or pot.

14. Pour all contents into the colander, preserving the solids above, and the delicious broth into the bowl below.

15. Taste the broth. IF needed, add a dash of salt & pepper. It takes so little salt to destroy a perfect soup.

16. Pull chicken, if included, into bite-sized pieces. No knife needed. Leave behind the bones, skin and gristle.

17. Into 4 large soup bowls, evenly divide the chicken onto the bottom of the bowls.

18. Slice the vegetables and add onto the chicken in the bowls.

19. Pour broth to cover by at least by 2 inches.

20. Garnish with a bit of fresh or dried parsley.

21. Serve with crackers or your favorite bread.

22. Eat with sheer pleasure, using all your senses and taking time to let the healing begin~ innovative chocolate fountains, we were the first to develop a couverture fountain ready chocolate. Our chocolate recipes boast a velvet smooth texture, intensely rich flavor and wonderful aroma.

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