Other than my obsession with mojitos this week I have also been eating a ton of homemade chicken soup…no, not at the same time. After making my usual Saturday morning run to the farmer’s market, I went home and got to cooking another batch of chicken soup.

I picked up some gorgeous carrots with the green tops as well as onions, dill and the largest stalk of celery I have ever seen, also with the greens intact. This time I added the carrot and celery tops for extra flavor and nutrients. I never think you should waste the green parts. They are probably the best part of the vegetable. I also added a secret ingredient: honey. It gives it a subtle sweet flavor that goes well with the chicken and carrots.

Here’s what you’ll need to make this simple farmers’ market chicken soup recipe. Serves at least 12 people.

• 6 organic chicken breasts
• 3 large white onions, chopped
• 5 large carrots, with tops, chopped
• 4 celery stalks, with tops, chopped
• 6 garlic cloves, smashed
• 1 bunch of dill, coarsely chopped
• 2 TBS honey, or to taste
• 4 TBS sea salt, or to taste

Fill a large pot three quarters of the way with water. Add all ingredients, bring to a boil and then turn down the heat to simmer until chicken becomes shreddable. Adjust salt if needed and top with a few teaspoons of extra virgin olive oil.

This chicken soup recipe is healthy, low-fat, low-carb and super easy to make.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.