|Shot of my counter amidst this soup affair|
1/2 gallon HM chicken stock (highly recommended, though boxed stock or broth will work)
4-5 carrots, chopped (I like slicing diagonally)
2 celery stocks, chopped (1/4 inch thick, including leaves)
1/4 large celery root, thinly sliced
1 bunch green onions, sliced
1/4 head green cabbage, sliced into ribbons
3 cups shredded chicken (left over from roasted chicken)
A few large pinches of salt
1 tsp white pepper
|All my ingredients - getting to know each other|
- Heat stock in a large soup pot. Add carrots and bring to a boil.
- Reduce heat and simmer for 15 minutes. Add remaining veggies and simmer for another 5 minutes.
- Add shredded chicken and heat for another 5-10 minutes.
- Serve Hot. Reheats well, but looses color.
I think this would be really cook with a little tomato paste or some dropped eggs (neither of which are available to me while testing allergies).