Chicken Soup for Body and Soul

Day 35

Sometimes God speaks through a burning bush. Other times he gets his message across by dropping manna from the sky. This Labor Day weekend, God spoke through a gentle chilly breeze and said, "Erica, it's ok to make soup now." So, I wasted no time, and tonight's supper is a warm and comforting chicken soup for the soul. This morning I pitched my tent at the cutting board and I'm sorry to say, didn't leave there for awhile. As I said before, soup is the child that will not learn to be potty trained until he's good and ready. Ok I commit to never incorporating potty training into a food blog again. My point is that all the chopping, dicing, slicing and julienne-ing is worth a little extra kitchen time when you finally put the top on the crock pot and six hours later, the magic is made. I of course am never satisfied with the seasoning amounts called for, but you be the judge. I may have some teary-eyed dinner guests from one red pepper flake shake too many. We'll see. All I know is...I'm going to bid summer farewell a little easier now that I know that soup season is around the corner. Plus, there's plenty of immune-boosting garlic in here for those colds that think they have a chance.

Recipe: Serves 6

Extra virgin olive oil, as needed

3-4 split chicken breasts (free-range organic, if possible), rinsed, patted dry

8 cloves fresh garlic, chopped

Sea salt and freshly ground pepper, to taste

2 heaping cups thinly shredded cabbage (bagged cole slaw mix is fast and easy)

1 green bell pepper, cored, seeded, cut up

1 yellow summer squash, cut up

2 zucchini squash, cut up

6 to 8 baby Yukon Gold potatoes, cut up

1 4-oz. can chopped green chiles- mild or hot, to taste

1 teaspoon rubbed sage

1 teaspoon each of: dried basil, oregano and parsley

Hot red pepper flakes, shake to taste

1 14-oz. can Muir Glen organic fire roasted diced tomatoes

2 or more cups organic chicken broth, as needed

A dash or two of balsamic vinegar to taste

Directions

1. Drizzle some extra virgin olive oil into the bottom of a Crock Pot or slow cooker. Lay the chicken breasts in the bottom; top with half the chopped garlic. Season with sea salt and pepper.

2. In a large bowl, combine the shredded cabbage, bell pepper, yellow and zucchini squashes, potatoes, and green chiles; and toss them with a drizzle of extra virgin olive oil. Season with sea salt, ground pepper, herbs and a shake or two of hot red pepper flakes. Toss to coat.

3, Pour the veggies into the crock in an even layer. Pour on the diced tomatoes. Add the chicken broth and a dash of balsamic vinegar, to taste. The liquid should just about cover the veggies. If you like more of a brothy soup than a stew, add more broth.

4. Cover and cook on high for 5 to 6 hours, until the chicken is tender and easily breaks apart into pieces with a large spoon (my chicken was very cold when it went into the pot, so adjust your cook time accordingly, if you need to).

5. Taste test for seasoning adjustments. I added a pinch of brown sugar to mine to balance the tomato-garlic and spice. Stir in any seasoning adjustments and serve.

Makes four hearty servings to soothe you- body and soul. This recipe is gluten-free, soy-free, dairy-free, corn-free.

Recipe adapted from the gluten-free goddess blog