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- Poach chicken breasts:
- 2 chicken breasts
- 2 cups chicken stock
- 2-3 garlic cloves, peeled
- 1 bay leaf
- sea salt and ground pepper
- Bring chicken in broth (with garlic, bay leaf, and salt and pepper) to a boil, cover and simmer 30 minutes or until chicken is tender and done.
- Prepare veggies and rest of soup:
- 2 T. olive oil
- 1/2 onion, chopped
- 2 carrots, grated
- 2 stalks celery, chopped fine
- 1/4 t. gray sea salt
- 1/4 t. fresh ground pepper
- 1 Yukon gold potato, grated
- juice of 1/2 lemon (about 1 T.)
- 32 oz. chicken stock
- handful of dried shiitake mushrooms
- 1/3 c. dried julienned tomatoes
- 4 cipollini onions, peeled and quartered (I just threw these in to get rid of them!)
- 1 T. dried parsley (The freeze-dried kind is best. Obviously, though, fresh is best. Use it if you have it!)
- salt and pepper to taste
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2209g | |
| Calories 947 | |
| Calories from Fat 334 | 35% |
| Total Fat 37.3g | 47% |
| Saturated Fat 9.32g | 37% |
| Trans Fat 0.33g | |
| Cholesterol 178mg | 59% |
| Sodium 2509mg | 105% |
| Potassium 3481mg | 99% |
| Total Carbs 72.17g | 19% |
| Dietary Fiber 16.1g | 54% |
| Sugars 11.78g | 8% |
| Protein 80.49g | 129% |
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