Hidden Veggie Chicken Soup

2 servings

1 ⅔ litreswateryou can also use organic unsalted veggie broth or use ½ water and ½ broth

⅔onionwhole and peeled

1 ⅓celery ribsI cut mine in half

1 ⅓carrots peeled

2garlic clovespeeled and whole

2 ⅔chicken thighsyou can use any cut of chicken, but dark meat is the most flavourful

salt start with ½ a tablespoon and taste and adjust after the soup is cooked

1 ⅓yellow potatoes (boiled)mine were leftover but you can boil pastina, orzo, or boil raw potatoes in the broth as well

fresh parsleyto taste (optional)

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Fill a big pot with water or use ½ water and ½ organic unsalted vegetable broth instead.

Add in the whole peeled and washed vegetables and let it come to a boil. Once boiling, add the chicken thighs.

Skim off any foam with a spoon and add salt. Make sure to add more as you taste and adjust at the very end.

Once boiling, be sure to reduce the heat to medium-low and semi cover the pot with a lid. Let it go for 45 minutes or until the veggies are all super soft, the chicken is boiled, and broth has reduced.

You can now take out the chicken, let it cool, shred or cut it. If the chicken has bone or skin, you can compost it.

Take out the whole veggies with a slotted spoon and throw them in the blender with two ladles of the clear broth.

Note: Hot soup (or any hot liquid, for that matter) will steam and expand in a blender, which can push the lid of the blender off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down while blending.

Blend until everything is nice and smooth, add it back into the pot with the shredded chicken. Add the boiled potatoes, parsley for garnish, stir and enjoy.