Soup must be the easiest thing to do when you’re dealing with food allergies. Boil a chicken in some water, throw in some rice and call it done. Of course, there is a difference between making soup and making Soup.
Our Sweet Pea, while doing her reading assignment this week, encountered the word soup-maigre in a story about a poor French peasant trying to scrape together a pot of soup. Soup-maigre, as it turns out, is a soup made mostly from vegetables with, if you’re lucky, a bit of butter and salt and pepper. Literally translated it means “scrawny soup”. Don’t you just love the French?
This soup, at first glance, may give the appearance of a soup-maigre. The ingredients are very humble. But, my friends, this is most definitely not soup-maigre.
Everyone at the table slurped the last bit of broth from their corn cobs. Oh, and don’t even get me started on how much fun those kids had with the gustatory dilemma of eating corn on the cob in SOUP. Miss Manners would have choked on her napkin.
I highly recommend making your own chicken broth. It is superior not only in flavor, but also in nutrition. Elucidating all the benefits of homemade chicken broth is beyond the scope of my knowledge or allotted blog-space. I’ll just say that homemade broth is unbeatable for healing. And as I researched diets that focus on healing an inflamed gut, I realized that every. single. one. begins with homemade meat broths.
If you’re intimidated by the thought of making broth, don’t be. My “recipe” involves an organic chicken, a lot of water, and a crock pot. That’s pretty much it. It cooks until I get around to pulling it all out and separating the edible from the inedible. Sometimes this is a long time. Once it cooked for two whole days because that’s just the kind of week we were having. That was some REALLY good broth.
If you do choose a store-bought broth, be sure to check for allergens, especially gluten. And since this soup relies heavily on the broth, buy the highest quality you can muster.
If you are privileged to be enjoying allergens, feel free to add a generous dollop of sour cream and a loaf of crusty bread. Just enjoy it quietly so the rest of us don’t feel left out.
- 4 cups homemade chicken broth
- 1 pound organic boneless, skinless chicken thighs
- 4 frozen corn-on-the-cob pieces
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 celery stalk, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 medium russet potatoes, peeled and cut into 1” pieces
- 2 tablespoons fresh lime juice, plus wedges for serving
- 1⁄2 teaspoon dried oregano
- sea salt and black pepper
- avocado, fresh cilantro and capers for serving
- In a large saucepan combine the chicken broth and 1 cup of water and bring to a boil. Add the chicken and corn and simmer until the chicken is cooked through, 10-12 minutes.
- Remove the chicken and corn from the saucepan and reserve. Transfer the broth into a large bowl and set aside.
- Wipe out the saucepan and heat the oil over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until beginning to soften, 2-3 minutes. Add the potatoes and the reserved cooking liquid and bring to a boil. Reduce heat and simmer until the potatoes are cooked through, 15-20 minutes.
- Meanwhile, shred the chicken and cut the corn pieces into 1” thick rounds–be sure your knife is good and sharp for this! Return the chicken and the corn to the soup. Add the lime juice, oregano, 1 teaspoon salt and 1 teaspoon pepper and cook until heated through, about 1 minute. Serve the soup topped with avocado slices, cilantro, capers and lime wedges.