Chicken and Winter Vegetable Soup

You are busy. We are busy. I am busy. I am always blown away when I look at the clock and it is somehow 7 pm and how have I accomplished hardly anything from the never-ending to do list (sigh). This makes me a huge proponent of one pot meals… Anything we can throw in a pan and slow cook without watching can be infinitely helpful in cutting down on the stress that we all have in our lives.
In the winter time I make a lot of soups. (Okay, the summer doesn’t really stop me either, because bone broth, people!) Bone broth is the one thing I recommend to all my clients, no matter their ailment. It repairs the epithelial lining in the gut, thus reducing inflammation in the body. When we live such busy lives with a ton of stress (cortisol), we are actively degrading this lining. A hot bowl of soup is not only delicious, but therapeutic, which is a fabulous duo.
The great thing about Rainshadow CSA, is that almost everything in the winter lends itself to a hearty bowl of root vegetable soup. Also, this is a great way to utilize some of the chicken and bone broth from one of the CSA whole chickens. You can check out how to make the perfect roast chicken on my “The Sunday Roast” recipe post. For this recipe, I am assuming you already have the bone broth and chicken ready to go. This soup is a classic, and though it’s simple to execute, it’s far from basic. I hope you enjoy!
Chicken and Winter Vegetable Soup
(serves 6)
200g chopped and/or pulled chicken
2L chicken bone broth
250mL dry white wine
50mL white wine vinegar
100g carrots, sliced
2 Leeks, sliced white parts
150g mushrooms, sliced
100g choy variety or kale, chopped
100g cabbage, chopped
4-6 cloves garlic, minced
Salt and pepper to taste
Fresh parsley and lemon for garnish (optional)
  1. Add all ingredients besides the cooked chicken to a slow cooker, Instant Pot (recommended), or stock pot on the stove.
  2. Low simmer until the vegetables start to become tender (~2 hours)
  3. Add in the chicken and heat for an additional 10-15 minutes.
  4. Serve with a lemon wedge and fresh herbs, or shredded parmesan cheese if you’re feeling a bit naughty (haha)