HEALING TONIC

Yesterday we decided to plan a visit to my mother in law this weekend, who is fresh out of the hospital after suffering a stroke.  My first response to any kind of crisis usually involves providing nourishment and sustenance via the healing power of plants and foods.
We are in the process of moving and so are slowly emptying out the deep freeze of all frozen critters.  To my delight, we had two chickens that I knew would make delicious broth.  After a month of being on intravenous and no solid foods, a nice puree of  healing chicken soup, chock full of our garden veggies and home grown chickens definitely sounded like just what she needed.  So, the stock simmered overnight, and in the morning I whipped up a batch of our favorite Southwestern Chicken Chowder and a loaf of Zucchini Parmesan Bread (unfortunately she can't swallow large chunks of the bread, but I knew it would be a hit with my father in law).  

We had a great visit with the family, eating good soup, laughing, and hanging out by the lake.  An unexpected and wonderful day.

SOUTHWESTERN CHICKEN CHOWDER

1 Tbsp organic coconut oil

2 cups chopped organic onion

1 cup chopped organic carrot

1/2 cup chopped organic celery

1 organic red pepper, chopped

4 leaves organic kale, chopped

1 cup organic zucchini, chopped

1/2 cup organic string beans, chopped

2 tsp organic chili powder

1 tsp ground organic cumin

1 tsp organic ground turmeric

1 tsp organic ground coriander

1 tsp organic thyme, or more if fresh

6 cloves organic garlic, crushed and chopped

6 cups organic chicken broth

3 cups shredded cooked organic chicken

2 organic potatoes, cut into 1/2 inch pieces

1/4 cup organic whipping cream

sea salt and pepper to taste

Method:  Saute the onion, carrot and celery in coconut oil over medium heat for about 5 minutes.  Stir in the spices and cook for about 1 minute, then add the stock, kale, potato, green beans, red pepper, chicken, and some salt and cook simmering until the potatoes are tender, about 20 mins.  Turn heat to low and add the cream and enough salt and pepper as you like.  Remove about 1/4 of the soup and puree.  Stir the puree back into the soup and serve.