Flu Fighting Chicken Soup
INGREDIENTS
2 Tbsp coconut oil
Salt and pepper
1 whole chicken, about 4 to 5 pounds
3 large leeks, cleaned and sliced thin
3 carrots, sliced in 1/4-inch rounds
3 celery sticks, chopped 1/4-inch
6 cloves garlic, thinly sliced
2 tsp fresh thyme, minced
2 whole sprigs fresh rosemary, 1 (about 1 tsp) minced
2 Tbsp flour
1 cup white wine, sherry or vermouth
6 cups low sodium chicken stock
2 bay leaves
4 cups winter greens, chard, kale, beet greens, sliced
1/4 cup parsley, chopped
Instructions
In a 6 quart Dutch oven or comparable heavy-bottomed pot heat coconut oil or other high-heat oil over medium-high heat until shimmering but not yet smoking. Season chicken with salt and pepper inside and out. Place chicken in pot and sear on all sides until golden brown, turn when each side removes easily from the bottom of the pot. Remove to a plate, and reduce heat to medium.
Remove all but 2 tablespoons of oil in a pot, you can reserve the drippings and rendered chicken fat for dumplings or just discard. Saute leeks, carrots and celery until soft, about 4-5 minutes. Add half of the thinly sliced garlic and minced herbs, stirring for another 30 seconds. Sprinkle with flour and stir for another minute.
Using a heavy wooden spoon, scrape off the browned bits from the bottom of the pot as you add the wine. As the bottom becomes clean add chicken stock. Return chicken and any accumulated drippings to pot. Cover and cook until chicken is tender and will easily pull apart about 40-50 minutes. If using chopped potatoes, turnips, parsnips or sweet potatoes, and add after 20 minutes.
Remove chicken and whole herbs from the pot, discard herbs. Remove meat from chicken, discarding bones. Return chicken meat to pot and stir in along with the rest of the garlic, greens, and parsley. Cook until greens are tender, about 5 minutes. Serve hot, alone, with noodles, or wild rice.
