Thursday, January 1, 2015

A Healthy Way to Start the New Year!

Prep time
Cook time
Total time
Serves: 4
  • sea salt
  • fresh ground black pepper
  • 1 TBSP of olive oil
  • 1 large organic onion chopped
  • 1 bunch organic celery chopped (including green leafy tops)
  • 1 bunch organic kale chopped
  • 1 bay leaf
  • 1 pound organic chicken breast
  • 4 cups organic chicken broth (if you buy packaged – make sure it doesn’t have any yeast extract or autolyzed yeast – a hidden name for MSG)
  • 2 cups water
  • 1 can of "Eden Foods" organic cannellini beans (this is the only canned product brand I use, the liners are guaranteed BPA Free)
  1. Salt and pepper organic chicken breast on each side, cut into small cubes and set aside
  2. Heat large pot with olive oil on medium for about 3-5 minutes
  3. Add chopped onions and celery and cook until soft about 5-7 minutes
  4. Add the bay leaf, broth, water and chicken and turn heat up to high
  5. Once it comes to a boil, reduce heat down to a simmer for 10 minutes
  6. After 10 minutes, add cannelloni beans and chopped kale and cook another 10 minutes
  7. Remove bay leaf before serving
  8. Serve with Mary’s Gone Crackers (onion is my favorite!)
This soup can easily be made vegan by adding one extra can of beans, omitting the chicken, and changing to vegetable broth which sometimes I do, if I make this on Tuesdays, the day that I give up meat entirely each week.