We found this recipe on the Nourishing Days Blog… And we love it! Especially this past week, considering over half of our family has come down with a nasty cold/virus thing that has knocked us off our feet. But thank goodness for chicken stock and a good supply of veggies! Enjoy this recipe throughout the winter – could even double it and freeze to have on hand!
- 2 tablespoons butter
- 1 onion
- 2 celery stalks
- 2 carrots
- 1 whole head of garlic (at least) plus 3 extra cloves
- 1 1/2 quarts chicken stock
- 1 tablespoon thyme (at least) plus extra to finish
- diced chicken (optional)
- chopped leafy greens or other vegetables as desired
- splash of vinegar or lemon juice
- sea salt & pepper to taste
- Melt butter in a Dutch oven over medium-low heat. Add diced onion, celery, carrots, and a pinch of sea salt. Saute for about five minutes, or until onions are translucent. Meanwhile chop up all of the garlic, setting aside 3 cloves that are finely minced. Add garlic to vegetables, saute one more minute, and add stock, thyme, and chopped leafy greens or other vegetables. Bring to a boil, turn the heat down to low and simmer for about 10 minutes.
- Add cooked chicken if using, a splash of vinegar or lemon juice, and season with sea salt and pepper. Turn off the heat and taste the broth for seasoning. Add more salt and pepper if necessary.
- For those who are under the weather add the remaining finely minced raw garlic and sprinkle in some extra thyme for good measure. Serve piping hot.