Recipe of the Week: GFCF Gourmet Chicken Soup

In a large stock pot combine:

1 gallon of water
2-3 boneless, skinless chicken breasts
1# carrots diced
2 cups celery diced
1 cup onion diced
1 large turnip diced
3 potatoes peeled and diced

Add Seasonings to pot:

1 Tablespoon Chicken Better than Bouillon Bouillon
1 teaspoon raw sea salt
1 teaspoon cracked pepper
1teaspoon garlic powder
2 teaspoons dried basil
1 teaspoon dried cilantro

Bring to boil then reduce to simmer until veggies are tender. Remove chicken and pull with fork and return to pot.

Add to pot:

½ bag of baby spinach
½ cup frozen peas
½ cup frozen corn

No need for noodles in this hearty soup. But... if you want them, break rice spaghetti noodles into 1 inch pieces and cook per package, rinse and add to soup.We have also pureed left overs and added 1/2 cup to brownie recipes for added nutrients for those picky eaters.

*Note: Chicken soup acts as an anti-inflammatory by inhibiting the movement of neutrophilis-immune system cells that participate in the body’s inflammatory response. Secondly, it temporarily speeds up the movement of mucus through the nose, helping relieve congestion and limiting the amount of time viruses are in contact with the nasal lining.