4 8oz portions
3 cartons (32 oz) of chicken broth (with no MSG or additives - check label!)
1 Tbsp each dried oregano and thyme; and/or 1 swirl toothpick of *Oregano Essential Oil
2 tsp each dried rosemary and sage; and/or 1 swirl toothpick of *Rosemary Essential Oil
2 lb skinless, boneless chicken thighs (or breasts)
3 long celery stalks, finely-chopped
3 long carrots, finely-chopped1 package lacinato kale
1 Large onion, chopped 1/3”
6 cloves garlic, pressed or minced
1 cup of quinoa (white or red or tricolor)
Bunch of fresh parsley, finely minced (not just a few springs but a real bunch - lovely flavor! Use all of stems too except lowest 1-2”)
1/3 cup olive oil
Unrefined sea salt (to taste)
Black Pepper and/or *Black Pepper Essential Oil
* Use only Certified Pure Therapeutic Grade (CPTG) essential oils intended for dietary use
Put all but ¼ cup of chicken broth, chicken breasts, and all dried herbs in a large soup pot. Cover, heat until boiling, and reduce to a simmer.
Meanwhile, warm olive oil until shimmering in a large saucepan. To the pan, add vegetables and sauté until softened yet crispy and light brown on the edges. Add garlic and sauté for about two minutes more until garlic is golden brown (be careful not to burn it).
Pour last ¼ cup chicken stock in pan and stir quickly to remove bits from bottom of pan (deglaze). Add to soup pot.
Remove cooked chicken and chop/shred into small pieces; return to the pot. Add quinoa. Cover and reduce heat. After 15 minutes, add sea salt and light pepper and/or *black pepper essential oil to taste and the minced parsley. Stir thoroughly.
Remove about 2-3 cups of the stew and process thoroughly in blender and return to the pot. Stir well and cook 15 more minutes.
Modified Eat on Purpose