#homemade soup
Shakti’s Split Pea Soup | Vegan & GF (Instant Pot) Boost your Immunity! …
Ingredients:
As much chicken breast, thighs, etc., as you think you will need
2 Boxes chicken stock
2 Carrots or as many baby carrots look good, sliced
2 (optional) celery stalks, sliced or diced
1 Small onion, diced, or use ¾ cup frozen chopped onion
2 - 3 Leeks, washed
1 Bunch fresh parsley, chopped, or a handful of dried parsley
½ c instant rice
1 splash of white wine (optional)
A pinch of thyme
Salt & pepper to taste
Hearty bread for sopping
Instructions:
1) Simmer chicken in broth at least 30 mins; remove, cool, and shred
2) Slice carrots and dice onions (and celery, if used)
3) Wash sand from leeks under running water; chop entire leek into 1-inch chunks; toss leek tops into pot immediately; simmer 10 minutes
4) Add all vegetables and chicken pieces; simmer 10 minutes
5) Add rice and stir; let simmer 15-20 minutes; adjust spices to taste
6) Serve hot with bread for sopping
Cooking a batch of homemade potato leek soup for our dinner. My hubby asked for it specially & I was in the mood for it. It’s a real “comfort food” kind of soup. I make it every few months, because we love it so much, even though there’s butter & cream in it. There’s a lot of chopping & prep for it, but it’s not hard to make. I use lots of chopped leeks & diced potatoes, low sodium chicken stock, some diced ham & lots of dill. This soup tastes even better the next day or 2!
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