Chicken soup with cilantro, chipotle, and lime

I have been sick for the last three weeks.  I don’t do sick very well.  Being sick means resting, and resting doesn’t really agree with my lifestyle.   I let a lot of things slack the last three weeks, including preparing healthy food, but I am finally back to feeling energetic and feeling like cooking again.  Yippee!

Chicken soup sounded so good the last three weeks, but I had no homemade stock left and the all day process of making stock seemed like too much (even though it is not).  I got around to making chicken stock yesterday using leftovers from my roast chicken. I also had chopped cooked chicken meat left from that same roast chicken, so I was able to easily make chicken soup after work today and boy was it worth it!  I need to never ever run out of chicken stock again.

The  idea to put lime and cilantro into my chicken soup came from my dad.  He is a fantastic cook and I always look forward to trying his culinary creations.  I decided to use cabbage in place of celery, the first reason being that I didn’t have any celery.  The second being that I detest celery with a passion.  I can tolerate it if it is overcooked in soup, but I really just avoid it if possible.  All of these flavors work so well together, turning a very simple chicken soup into something truly special.  This is the ultimate in a nourishing and comforting food.  Better yet, this soup can be whipped up in less than an hour.

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Ingredients

1.  1T coconut oil

2.  6 medium carrots- peeled and chopped

3.  1 medium yellow onion-diced

4.  2 cloves garlic-minced

5.  1/2 head small green cabbage-shredded

6.   6 cups chicken stock (preferably homemade)

7.  2 cups chopped cooked chicken

8.  1t salt (or to taste)

9.  1/2t fresh cracked black pepper

10.  1/4 t smoked paprika

11.  1/4t chipotle spice

12.  1/2 cup Cilantro- chopped

13.  1 lime

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Directions

1.  Heat the coconut oil in a large pot.   Add the carrot and onion and saute until onion is translucent.

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2.  Add garlic and cabbage, allowing the cabbage to wilt a bit.  Add about 1/2 cup of the stock so the veggies don’t stick to the pot.  Sprinkle the salt on the veggies.

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3.  Add the rest of the chicken stock and the chopped cooked chicken.  Add the black pepper, smoked paprika, and the chipotle spice.   Allow to simmer on low for 20- 30 minutes, until the carrots and cabbage are tender.

4.  Slice the lime in half and squeeze one half into the soup.  Slice the other half into wedges.  Serve the soup with a generous sprinkling of chopped cilantro and a lime wedge.

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