Paleo Zesty Chicken Soup with Roasted Chiles and Vegetables
I am thinking with this chilly weather we are experiencing a heartwarming bowl of soup would make a great comfort food. Here is my easy recipe for this delicious soup. It is both filling and very satisfying. Enjoy!
2 Green Chile Peppers (or Anaheim Pepper)
2 Tbsp. Extra Virgin Olive Oil
1 Whole Organic Chicken cut into 8 pieces
2 Quarts organic low sodium vegetable broth or homemade chicken broth. *Don’t buy chicken broth – they add sugar and other ingredients. Or… Just use water
1 Onion, peeled and diced
3 carrots peeled, sliced 1/2″ thick
1 Butternut squash, peeled, seeds removed and cut into 1″ chunks
1 zucchini cut in half and sliced into 1/2″ pieces
1 yellow squash, cut in half and sliced into 1/2″ pieces (omit the seeds)
1 Tbsp Chile Powder
1 Tbsp Cumin Powder
1 Tbsp dried Basil or 1/2 cup chopped
1 tsp dried Oregano
1 can San Marzano whole tomatoes, cut into large chunks
1 bunch fresh Cilantro, leaved removed from stem (just slice with a sharp knife at an angle away from you)
1 (9 oz) bag baby spinach
*Kosher or sea salt and freshly ground black pepper.
2 Green Chile Peppers (or Anaheim Pepper) – First and really easy is to Roast the peppers. This will give the soup a rich robust flavor. This pepper is mild in heat. A poblano pepper can also be used. To Roast – If you have a gas cook top, just place the peppers directly in the flame to char on all sides. Place peppers in a bag or zip lock after they have charred until they have cooled. When cooled enough to handle, just push the charred skin off of the pepper to reveal the nice green flesh. Remove the stem and seeds and cut into 1″ dice. If you don’t have a gas cook top you can do this under the broiler of your oven.
While the pepper are cooling, in a large stockpot on medium-low heat pour in the evoo. Place the chicken in the pot and brown slightly on all sides. (See photo) If desired, season the chicken with Kosher or sea salt and freshly ground black pepper.
Removed chicken from the pot into a bowl. Add the onion and saute until the onions are clear and slightly golden.
Add the all of the vegetables and stir to combine. Again, if desired season with Kosher or sea salt and freshly ground black pepper.
Return the chicken and any juices from the bowl, add the broth or water to cover the chicken, add the spices. Bring to a boil and then to a simmer. Cook for approx. 30 minutes until the chicken is done and the vegetables are tender. Check for seasoning.
With a spoon, remove any foam that forms on the top.
When done, remove chicken from pot and let cool until you can handle it. Remove and shred the chicken into chunks removing any bones, or skin.
Return the chicken to the pot and add the chopped cilantro and diced chiles and tomatoes. Remove from heat and then stir in the fresh baby spinach leaves.
There you go. It’s really easy. Enjoy!