We make variations of this soup all the time. For a low carb option, replace the potatoes with cauliflower or omit.
2 Chicken breasts on the bone
6 cups water
5 yellow potatoes, quartered
1 1/2 cup diced carrots
1 1/2 cups diced celery
1 1/2 tbsp fresh minced garlic
1/3 cup chopped italian parsley
2 kale greens
1 tbsp salt
2 tbsp oregano
1 tsp black pepper
1 leek with greens
To make a chicken broth, bring 6 cups of filtered water to a boil. Add raw chicken whole (that’s right- bone, skin and all) and allow to boil covered for an hour while you prepare the vegetables. After an hour you’ll know that it’s ready when the skin appears to be a little shriveled from the fat being pulled out of it.
Once the chicken has been sufficiently boiled remove and allow it to cool for 5 minutes. Remove the flesh from the skin and bone by gently shredding with two forks. The skin should be so tender that it separates easily. Set shredded chicken aside.
Add two cups water, salt, oregano, pepper, and minced garlic to the broth.
Add potatoes and leek and cover. Bring to a low boil for five minutes.
Add carrots, celery, shredded chicken, and italian parsley. Continue to low boil for 10 minutes.
Remove from heat. Stir in kale and squeeze lemon over-top. Allow to sit for 5 minutes. Serve hot. We always put cheese cubes into our soups. An organic raw cheddar pairs very nicely with this simple soup.