Wednesday, January 18, 2012

Chicken Soup

In an ongoing effort to find healthier options for mid-week meal (because I always splurge on the weekends....I can't help that) I recently was given this recipe by a friend of mine at work.  She is currently doing the Paleo diet which focuses on getting back to what humans have been eating since the dawn of time....not since the beginning of McDonald's!  Meats, vegetables, is everything that has been around for centuries excluding legumes, dairies and other processed goods.  

Fabulous in theory but not entirely conducive to my style of cooking I thought as long as I could try a few of these recipes my friend had already determined were good I could at least have some healthier options for my mid-week meals!  This was my first attempt at a Paleo meal and I must admit, I 1) loved the simplicity of the recipe, 2) the easiness of the cooking method and flavorful outcome!  

It was really delicious and one of the easiest dishes I have cooked in a long time!  Here it is...

Chicken Soup
5 boneless, skinless chicken breasts
1 large onion
3 quarts chicken stock
garlic powder
pepper to taste
dill weed to taste
2 cups celery, chopped
1 cup baby carrots
Rinse chicken breasts and place in a large soup pot.  
Chop whole onion into bite-size pieces and place into soup pot.  
Pour in chicken stock and season with garlic powder, pepper and dill weed.  
Turn burner onto medium and bring soup to a boil.  Reduce heat to simmer, cover and cook for 30 minutes.  After 30 minutes add in celery and carrots and cook for another 45 minutes to an hour.
I pulled out the chicken and shredded it with two forks but this could easily be done while the chicken is still in the just falls apart!
Serve immediately or take it to work for is a filling, hearty meal you will love if you have ever loved chicken soup!
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