Summer’s Over… Harvest Chicken Soup

Here in Dubai we have 2 seasons…. HOT and BEAUTIFUL. The hot season is coming to a close and the beautiful season of blue skies where you want to be outside all the time is upon us. For those of you outside of Dubai, the highs are still around 100F (today is forecasted at 102F/39C), but it’s beautiful!!

The funny thing is that even after 10 years of Dubai seasons, October hits and my mind goes to fall and pumpkin and all things harvest-like. So, in an attempt to create a season, I created Harvest Chicken Soup. A bowl of yummy fall-ish flavors that helps me pretend that it actually is sweater and boot weather.

Harvest Chicken Soup
Serves: 3-4
Time: 30 minutes
– 2 medium carrots – chopped into bite sized pieces
– 2 cups of celery – rough chopped
– 3 cloves of garlic – smashed or grated
– 1 apple – rough chopped – my favorite is from New Zealand and called ‘jazz’, but green apples lend a great texture and flavor
– 1 1/2 cups cauliflower florets- bite sized pieces
– 2 cups of shredded chicken
– 1 1/2 cups broth
– 1 T fat (coconut oil or animal fat
– 1 T apple cider vinegar
– 1 t Herbs D’Provence
– water
– sea salt to taste
– (optional – avocado)
– heat oil in a soup pot
– briefly saute celery, garlic, carrots & herbs
– after 2-3 minutes, add apple cider vinegar and broth and let flavors combine for a few minutes
– add cauliflower & apple and enough water to cover the veggies
– cook for 8-10 minutes until carrots and cauliflower are tender (to your taste preference)
– stir in shredded chicken and let all simmer together a few minutes
– salt to taste
The soup has a great balance of sweet, tangy and savory as is. However, if you want to up the good fats in the soup, it’s also really good to stir in 1/2 of a mashed avocado per bowl right before serving. 
– – – – –
This recipe is shared on this week’s AIP Recipe Roundtable on Phoenix Helix’s blog

Leave a Reply

Your email address will not be published. Required fields are marked *