Tuesday, November 2, 2010
5 Favorite Paleo Recipes So far, Part Two: Ratatouille Inspired Chicken Soup
Today it's finally cold. Finally. The South's not been good to me this year. But I digress. We celebrated with a pot of soup. Very Paleo-Friendly. And very yum. Enjoy. As with all things Paleo, use the best quality ingredients possible. Organic, cage-free, local, in-season, all-of-the above, whenever possible. For us today, it was none-of-the-above, but it was good, and we were thankful, nonetheless.
Ratatouille Inspired Chicken Soup
3 chicken breasts
4 plum tomatoes, quartered
2 zuchinni, sliced into 1/4 in. rounds
1/2 onion, very roughly chopped
3/4 cup whole baby carrots
1 T minced garlic
Salt and pepper to taste
Optional ratatouille-like ingredients I didn't happen to have on hand: roughly chopped bell pepper and cubed eggplant
Add all ingredients to pot, cover with water (or part brewed black tea for a richer broth), and boil until the chicken is tender and able to be cut with a fork. That simple. If the chicken breasts are frozen to start with, bring them to a boil with the water on their own for at least 30 min.
We garnished with lemon juice, crushed red pepper and Provencal (or Italian seasoning), because we're Mexican and that's the way we eat soup. I also strained the broth and added the chicken back in for The Littles. They love their veggies. RAW. Thank you very much. But at least they got some of the nutrients, and a lot of the delicious flavor. It was delightful and we ate with the doors open just to feel the fall breeze. Very nice. Enjoy.