1 whole fresh chicken
10 cloves garlic, roughly chopped
1 yellow onion chopped
1 bunch parsley
1 whole green onion
2 t. salt
1 medium zucchini, chopped
1 medium yellow squash, chopped
1/2 cup hominy, or yellow or white corn*
1 can black beans*
4-5 green onions sliced with a little of the green
1 cup chopped carrots
1/2 cup chopped cilantro, plus more for garnish
1 8 oz can diced tomatoes (or Rotel if you like more heat)
1/2 to 1 t cumin
1/4 t fresh ground pepper
1 t epizote seasoning (see below)
fresh avocado chopped
*omit these ingredients if doing strict paleo
Place whole chicken (with gizzards removed), peeled and chopped garlic, yellow onion, about 5-6 sprigs of parsley, the whole green onion and 2 teaspoons salt in a large pot or Instant Pot and add enough water to cover (about 8 cups or so). Gently boil chicken until cooked through, about an hour.
Strain out chicken broth and set aside for use in the soup. When chicken is cooled, pick meat from bones and set aside.
Put about 6 cups of the broth in a large pot (or more if you want to use up all the broth you made). Add canned tomatoes, chopped zucchini, yellow squash, hominy if using, chopped carrots, chopped cilantro, and a few rounds of sliced jalapeno if you like your soup with a kick. Gently bring to a boil and cook veggies through. Season with cumin, epizote seasoning, fresh ground pepper and more salt to taste.
When veggies are cooked through, add back in the reserved chicken. Stir and adjust seasonings to suit your taste.
Serve with fresh avocado, chopped cilantro, sliced jalapenos and lime wedges!
One of my favorite places to go to lunch is a Vietnamese restaurant called Pho Long on Olive. Their mein ga is a delicious chicken soup with rice noodles served up with a plate of bean sprouts, thai basil, cilantro, limes and jalapenos. The broth is rich and savory and I've tried to recreate that flavor at home. I make mine without noodles, which just makes more room for all the other goodies I put in the bowl. Part of the trick is simmering the chicken on low for
a few hours which adds richness to the broth. You will love this soup!
1 Whole Chicken (preferably free range or organic)
10 cloves of garlic, smashed
2 large yellow onions
salt and pepper
1 bunch green onions
2-3 cups bamboo shoots
1 bunch thai basil
1 bunch cilantro
1 lime cut up
Place chicken in a large stock pot and add about 4 quarts water. Peel garlic. Set garlic piece on cutting board and place broad side of knife over it. Place your palm on the flat side of the blade and press down on garlic, smashing it. Throw smashed piece into the pot with the chicken and water. Continue with all the garlic pieces. Smashing it releases the flavor. Slice an onion into quarters and add to pot along with 2-3 t. salt. Bring to a boil and then reduce heat to low and cover. Simmer on very low for about 2-3 hours. Simmering on low helps keep the broth clear. When cooked, strain the broth into another container. When the chicken is cool enough to handle, pick the meat from the bones. Return all broth and meat back into stockpot. Slice another onion into thin rounds and add to pot. Slice up green onions into small rounds halfway up to the green part. Add to soup pot. Taste broth and season with more salt and pepper. Simmer on low until onions are soft and clear.
Here is where you will find all my favorite, go to recipes. Whether you are looking for a weeknight staple or a "once in a while" treat, these are my tried and trues.