This recipe uses the bright tastes of spring, the freshness of bitter greens, and the bite of garlic and onion. It also follows proper food combining (no grains are used with the protein). I used frozen turkey bone broth that had been in the freezer all winter.
- 1 pound chicken
- 3 cups water
- 1 heaping tsp sea salt
- 1 large bunch watercress
- 2 cloves spring garlic
- 4-5 ramps
- 2 stalks celery
- 2 cups chicken broth
- Take 1 pound chicken (thighs or breast) and cut into small soup-size pieces.Boil 3 cups water on stove, add chicken, 1 tsp sea salt and cook about 10 minutes or until tender.
- Meanwhile, chop the large bunch of watercress into bitesize pieces, and discard the toughest part of the stems, keeping the soft leaves separate. Coarsley chop 1/2 bunch ramps, 2 spring garlic, and 2 stalks celery. Add all to a blender with 2 cups chicken broth (or water). Blend on high until creamy.
- When chicken is done, remove any pieces that you'd like to blend from the pot (like skin or pieces that need to be pulled from the bone). Add these to the watercress-blender mix and blend. Add this final blender mix to your pot of chicken and water on the stove. Finally, add the watercress leaves to the soup and re-warm if necessary on the stove. Serve hot.