Garden Soup

Name: Garden Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams baby spinach or 6 cups roughly chopped spinach leaves; 1 teaspoon whole black peppercorns; 6 carrots, peeled; 4 celery stalks; 2 kilograms chicken; 24 fresh basil leaves; 3 teaspoons kosher salt; 2 larges tomatoes, roughly chopped; 1 large yellow onion, quartered

Garden Soup might be just the main course you are searching for. This recipe covers 44% of your daily requirements of vitamins and minerals. One portion of this dish contains around 77g of protein, 60g of fat, and a total of 931 calories. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. If you have baby spinach, basil leaves, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse the chicken inside and out and pat it dry with paper towels.

Ingredients you will need

Whole Chicken

Equipment you will use

Paper Towels

Place the chicken in a large pot.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion.

Ingredients you will need

Celery Rib

Carrot

Onion

Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes.

Ingredients you will need

Peppercorns

Vegetable

Whole Chicken

Water

Salt

Equipment you will use

Pot

Transfer the chicken to a bowl and let cool. Strain the broth, discarding the vegetables. Return the broth to the pot. Thinly slice the remaining carrots and celery.

Ingredients you will need

Vegetable

Carrot

Whole Chicken

Celery

Broth