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| Comfort food at it's best: healthy! |
Before we get into the recipe, an exciting development has occurred: I did two muscle-ups today, and I've never done them before! I can't help but want to think that the Paleo diet is what is giving my athleticism the edge. Woo hoo!
One last sidenote: if any of you have actually tried any of these recipes, please leave a comment on the blog. I'd love to see how they are turning out in someone else's kitchen. :)
This recipe feeds two with leftovers, and takes about 45 mins.
You’ll need:
About 1 ½ lbs chicken breast, cut into 1 in. bites
1 ½ cups chopped white onion
1 ½ cups carrot, peeled and sliced thin
1 ½ cups celery, chopped
1 small head of cabbage, chopped roughly into bite sized leaves
Salt and pepper
Olive oil
Red pepper flakes
2 quarts chicken broth
2 tbs arrowroot starch
Start by putting a large soup pot on the stove at medium heat and allow about 1 tbs olive oil to heat in it. Throw in the carrots and celery to cook first, they’re very fiberous and will take longest to soften. Add 3 tbs of water to the mixture and cover the pot. Let them continue to cook up with the lid on the pot, stirring occasionally, for about 10 mins. After this, add in the onion, stir, and cover. You can be cutting the chicken while the veggies are cooking. Throw in the chicken with a little more olive oil, stir, and cover again. Stir every few minutes until the chicken is mostly white (it will NOT yet be cooked all the way, this is intentional). Add in the broth and cabbage (if the broth doesn’t cover the cabbage, add water until the cabbage is mostly submerged). Salt, pepper, and sprinkle lightly with red pepper flakes. Turn up the heat and bring the soup to a rolling boil, then, cover and turn down to simmer (medium to medium low). Allow the soup to simmer for about 15 mins. A few minutes before serving it, sprinkle in the starch and let it cook in the simmer. This will thicken the soup a bit. Serve it up hot!
Enjoy!
Until tomorrow,
-C.E.
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