I am certainly no Neurotic Mommy but, from time to time I do love to cook! Acupuncture and TCM in general really puts emphasis on what we put into our bodies in order to maintain optimal health. There are so many diets. Some are good in theory, but when it comes to TCM it is important to understand your own constitutional health. Some of us can handle being vegetarian or vegan, whereas others really need the nourishment from meat.
Personally, I eat a high fat, low sugar diet. However, I don’t call my diet “Keto” because I can’t quit all sugars. I need fruits and I need wine in my hectic life! Plus following any structured diet is far too rigorous for my personality. So, without delay, here is a super simple and warming chicken soup recipe healthy enough for the Healer’s Soul!
What You Will Need
1 Whole Organic Chicken or Package of Chicken Thighs (w/skin on)
4 Celery Stalks
4 Large Carrots
1 Bunch of Kale
1 Large Spanish Onion
Bone Broth (1 box will work!)
Salt & Pepper
1 Shallow Roasting Pan
1 Medium Size Dutch Oven or Large Stove Top Pot
First Steps: Roast the Chicken
Pre-Heat your oven to 400 degrees.
Place your chicken (or thighs) in a shallow roasting pan. Pat it down with a paper towel, removing as much moisture as possible. Start by seasoning with the salt, pepper, garlic powder, Italian seasoning blend and oregano. Note, I am a working mom and can’t be bothered with measuring this nonsense! So, I eye-ball everything! I cover the chicken with the spices, then pour some olive oil all over it. Massage in the oil and spices all over the bird. Add more if necessary. As a basic rule of thumb, when it comes to chicken, the more seasoning the better! It tends to be very bland. Lastly, cut the onion in half and stuff it into the chicken. Obviously, if you are using thighs you don’t need an onion.
Put the chicken into the pre-heated oven. I cook the bird at 400 degrees for 15-20mins (depending on the size and how quickly it starts to brown). I then lower the temp to 385 degrees and let is cook for 35-45mins. Again, cook time depends on the size of the bird and your oven’s intensity. Your chicken will be done at 165 degrees. Don’t mess around when it comes to undercooked chicken, use your thermometer!
Once it is cooked, allow some time to cool. Then get in there! Start taking it apart and putting aside all of that juicy tender meat. Keep the drippings for the soup, that’s where all the flavor is at! Remember I eat a high fat diet!
Last Steps: Putting It All Together (Easy Breezy)
First, chop up the celery, carrots, and kale (remove the bitter stems). I like to keep pieces larger for a heartier bite, but it’s really the chef’s preference. As you can tell, I don’t have strict cooking guidelines.
Second, add a good amount of olive oil to a a dutch oven (or a big pot) on the stove top over medium heat. You are making a fair amount of soup so be generous with the olive oil. Add in celery and carrots. Cover them with garlic powder, salt, pepper, oregano and Italian seasoning (pictured above). Stir it up and let them start to cook.
I like for the veggies to start to get a little brown color and I then add in the kale (pictured above). I promise, the kale will wilt down. So, add all of it into the pot and start working it into the veggies. Once it is properly wilted I add in the full box of bone broth, the shredded chicken, and the drippings from the roasted chicken dish. If necessary, I also add in cup of H20. You want it to be a soup, so if it needs a little extra H2O that’s totally fine! Voila! Let it all marry together in the pot, cooking over low heat for about 30-45mins. It’s done!
The soup holds up really well, so consider it a bonus if you happen to have leftovers! Just add in more H20 if needed and season with salt and pepper the next day. Num num num!