Ingredients:
2 organic chicken breasts ( cooked or uncooked)
1 medium onions
1 medium tomatoes
3 -4 stalks celery
1 carrots ( or 6-8 mini carrots)
1 lemons
salt
15 black peppercorns ( or black pepper powder)
4 -5 leaves dried mint
10 -15 fresh spinach leaves
pasta (i use 1/3 cup whole wheat pasta and 1/3 cup basmati rice) or noodles (i use 1/3 cup whole wheat pasta and 1/3 cup basmati rice) or rice ( i use 1/3 cup whole wheat pasta and 1/3 cup basmati rice)
Directions:
De-bone and de-skin the chicken and chop (if uncooked) or shred (if cooked).
Chop the onion, the tomato, the celery and carrots and place in a pot with the chicken, salt, peppercorns and water (4 cups if chicken is cooked. 1 quart if chicken is uncooked).
Simmer on low heat for about 45 minutes to an hour (if using cooked chicken) or up to 3 to 4 hours (if using uncooked chicken).
If saving the stock to eat the soup later in the week, let cool and place in fridge before proceeding to next step. If you plan to serve the soup right away, go to the next step.
Bring the stock to a boil and heat on low heat about 10-15 minutes.
Now add some of your favorite carbs (I use 1/3 cup whole wheat pasta and 1/3 cup whole grain rice).
Chop up the fresh spinach (you can always use fresh cilantro or parsley too) and the juice from 1 lemon. Crumble the dried mint leaves and add them to the soup too. Cook for 10 minutes or until the pasta is cooked.
ENJOY!
Servings: 4
Time preparation: 15 min.
Time total: 75 min.