The Best Chicken Soup

Winter is finally upon us... at least here in Asheville, NW.

Gregg and I are currently home-basing in Asheville and it's been an experience. Being from California, I'm not used to the drastic cold where 34 degree days are the norm. I used to think it was "freezing" if it got below 60 degrees. Boy, was I wrong.

Us Californians really don't know what cold is. My body has been slowly getting used to this climate, yet I find myself shivering with an internal chill that I can't shake off.

This cold weather has got me craving warm comforting meals. Which got me thinking... When we were in Berlin earlier this year, I had a delicious, yet simple chicken soup. It was truly one of the bests.

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What You'll Need

4 chicken breast, diced
3 carrots, diced
2 celery stock, diced
1 medium zucchini, diced,
1/2 Spanish onion, chopped
1 tomato, chopped
10 fresh dill springs, roughly chopped
sea salt, to taste
5-6 peppercorns, or to taste
1 tablespoon coconut oil
20 oz water

What You'll Need To Know

Heat the coconut oil in a large pot on a medium to low heat and add the onion. Cook until they are fragrant and translucent.

Add the tomato and cook for 2 minutes.

Add the cut vegetables to the pot with the salt, peppercorns, dill chicken and water. Bring to a boil.

Reduce heat and simmer at a low heat, skimming any foam that rises to the top, until the chicken is cooked through, about 30-40 minutes.

Serve in deep bowls and enjoy!

Recipe makes 6-8 servings.