Golly! Time flies! Already it's Friday evening and the weekend beckons!
My poor roomie went to the dentist today. She got a deep cleaning, and as a result, her poor chin and cheeks were numb for most of the day. The numbness has just about worn off, but she is limited to eating soft foods for 24-48 hours. Time to rework my dinner plans! Instead of the Chicken Margherita I was going to make, I've opted for a simple chicken soup, which I'm calling Chicken Soup for the Numb. ;-) There's nothing like sipping on hot, flavorful broth chock-full of tender veggies and hearty chicken. Especially when there's winter weather and, oh yeah--when your mouth is numb!!
Chicken Soup for the Numb
Serves 4 (2-cups each) or 8 (1 cup each)
4 small chicken breasts
3 tbsp coconut oil (I use refined as I don't like the strong coconut flavor in unrefined)
1 large onion, chopped
1 large zucchini, chopped
1.5 cups chopped carrots
2 garlic cloves, chopped
2-32 oz. containers low-sodium chicken broth
3/4 t ground black pepper
1/4 t sea salt
1/2 t onion powder
1/2 t garlic powder
1 tbsp dried parsley
1 dried bay leaf
1/2 t Sazon seasoning (can be found in the Latin aisle of your grocery store)
~ In a large stock pot, heat coconut oil over medium heat. While heating, pat the chicken breasts dry and sprinkle liberally with salt and pepper.
~ Brown chicken for abour 5 minutes on each side. Remove to a plate. Toss onions and carrots into pot. Stir frequently, cooking for 5 minutes until just softening and onions are translucent.
~ Add in garlic and stir for 1 minute. Sprinkle veggies with seasonings and stir to lightly toast them.
~ Place chicken breasts on top of veggies and pour your chicken broth over the chicken breasts. Bring to a boil then simmer on med-low heat for 30 minutes. Skim fat off top of broth as soup cooks.
~ Remove chicken from pot onto a cutting board or plate. Using two forks, pull chicken apart so it is shredded.
~ Add chicken back to pot and heat on low 10 minutes more.
Enjoy!!
xoxo,
Lexy
