Description
A delicious cream of chicken soup that is both gluten free and GAPS Diet friendly.
Ingredients
Scale
- 6 celery stalks
- 3 carrots
- 1 yellow onion
- 1 whole chicken (3–4 lbs.)
- 2 leeks, cleaned
- 3 whole cloves
- 4 tablespoons butter or ghee
- 1/2 teaspoon fresh ground nutmeg
- 6 egg yolks, beaten
- 2 cups 24 hr. sour cream (or heavy cream)
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped chives
Instructions
- Chop off the carrot tops & peel the carrots, dropping both the peelings & tops in a stockpot.
- Chop off the root & top end of the onion & peel it, putting the trimmings into the stockpot.
- Rinse the chicken thoroughly & add to the stockpot, covering it completely with cold water.
- Pierce 1 of the leeks with the cloves & put it into the stockpot.
- Slowly simmer this until the chicken is completely cooked & tender to the bone, about 2 hours. Alternatively, this can all be done in an Instant Pot for 20-30 minutes.
- While the chicken is cooking, mince the celery, onions, carrots, & remaining leek very finely & place into a bowl.
- Carefully remove the chicken & place it on a platter to cool. When it is cooled enough to handle, pick the meat off the bones.
- Strain the remaining broth through a fine-mesh sieve, into a pitcher or jar, discarding the solids.
- Melt the butter in a cast-iron skillet until it foams, toss in the minced vegetables & fry until they are tender & fragrant, about 10-15 minutes. Transfer to the cleaned stockpot.
- Mince the chicken meat very finely & add to the stockpot with the vegetables.
- Pour the strained broth into the stockpot.
- Stir in the grated nutmeg & bring the pot to a bare simmer over medium heat.
- Temper the beaten eggs by stirring a spoonful of broth into the eggs, then pour the mixture of eggs & broth into the simmering soup.
- Gently stir in the sour cream, parsley, & chives. Season with salt & pepper to taste.
- Serve warm & enjoy!