There’s been a cold front coming through Portland, and it has definitely been chilly. Thankfully, the sun has been in tow a good chunk of the days, but nonetheless, it’s still cold. This soup has been the perfect remedy to ward off some of the nip in the air, and it’s definitely a hearty one. I’ve found that I can tolerate white potatoes just fine, which is exciting, especially after avoiding them for so long. I had to nix them completely when I was treating my SIBO, but after all that was over, I felt scared to try reintroducing them. Anyway, it’s good to have them back in my life, but they’re definitely not an everyday kinda thing.
This soup gets thicker as it sits because of the starch in the potatoes, so it ends up becoming a little more like a stew. It sort of reminds me of a hybrid of chicken soup and chicken pot pie. It’s definitely comforting, savory, satisfying and filling. It would also work great with leftover turkey from Thanksgiving. You’d have to already have some stock on hand though, use store bought or make a fresh batch from the turkey carcass.
Meanwhile, I hope all of you have a joy-filled Thanksgiving tomorrow. Enjoy it and remember what you’re grateful for (more importantly, do this everyday!). Jesse and I will be headed to a friend’s house for Thanksgiving up in Vancouver, Washington. We often do our own thing, so we’re excited to be with lots of friends this year, many of which are from our hometown in Michigan. I will be taking my crustless butternut squash pie to share, along with some special bacon almonds.
- 3-4 lb whole chicken
- Filtered water (enough to completely cover chicken in large soup pot)
- 2 Tbsp sea salt, plus more to taste
- 3 bay leaves
- 4 cloves garlic, cut in half
- 1/2 Tbsp grass-fed butter
- 3 stalks celery, sliced
- 3 large carrots, sliced
- 1 yellow onion, chopped
- 3 medium-large white potatoes, peeled & cut into pieces (alternatively, you could use butternut squash or sweet potato)
- 12 oz bag frozen green peas
- 1 tsp ground turmeric (I like this brand)
- Black pepper to taste
- Pinch of cayenne pepper
- Bunch of fresh cilantro or parsley leaves, chopped, plus stems for making stock
- Place chicken in a large soup pot and cover completely with filtered water. I usually leave fill it a couple inches from the top. Add the 2 Tbsp sea salt, bay leaves, 1 chopped celery stalk, cilantro or parsley stems and the halved garlic cloves. Bring to a simmer over medium-high heat and then reduce heat to medium-low, and continue to simmer for about 3 hours.
- After 3 hours, remove the chicken from the pot and strain the stock through a fine mesh colander. Allow the chicken to cool.
- Meanwhile, place the same pot back on the stove over medium heat. Add the butter and once melted, add the 2 stalks chopped celery, carrots and yellow onion. Sauté a couple minutes and then add the potato pieces. Stir well and season to taste with sea salt and black pepper.
- Pour the stock back into the pot and stir in the turmeric and cayenne pepper. Bring to a simmer over medium-low heat. Allow mixture to simmer about 10-12 minutes or until potato pieces are tender. Then, add the frozen peas.
- Once chicken is cool enough to handle, remove meat from the bones and stir into the pot. I recommend saving the bones and skin for making bone broth. You can even store the bones in the freezer until you’re ready to make broth.
- Remove from heat and add a generous handful of chopped cilantro or parsley. Taste and adjust seasoning as needed. Serve into bowls and garnish with extra cilantro or parsley, if desired.