Okay — disclaimers here: it’s not magic, but it may as well be and I don’t know if it’s actually healing, but it makes my kids feel loved and what’s not healing about that?
- 1-2 T coconut oil (or use olive oil if you don’t have coconut)
- 1 yellow onion, diced
- 2 celery sticks, diced
- 2 or 3 carrots, diced
- boneless, skinless chicken thighs, chopped into 1/2″ – 1″ cubes (I use one sleeve of the organic thighs from Costco which hold from 4 – 6 thighs)
- 1 t chopped garlic
- 1 T sage
- 1 T thyme
- 1-3 T whole yellow mustard seeds
- salt and pepper to taste
Saute the onion, celery and carrots in the oil until the onions are translucent. Add the chicken and garlic and saute until the chicken is cooked through. Add the sage, thyme, mustard seeds, salt and pepper. Stir well.
Add enough water to cover the chicken and vegetables and simmer for 15 minutes to half an hour. If you’d rather, you could use chicken stock.
You can add different carbs to this soup. I toss in a few handfuls of rice, or 1/2 cup of gluten free noodles, or some diced potato, depending on the day.
The mustard seeds add just a little bite to the soup. I was experimenting one day and threw them in. They were so good that I’ve added them every time since.
I am a fly by the seat of your pants kind of cook, so when you use my recipes, feel free to adjust them as you will. My measurements aren’t exact and this soup will be just fine if you add a little more or less than what I call for in the ingredients.
I hope you enjoy this! It’s just as good as leftovers as it is fresh from the stove.
p.s. The chickens in the picture were not used as part of the soup. They’re at the petting area of the St. Louis Zoo.