Sage and Sourdough Wellness & Herbs
Bakery orders for the week of Thanksgiving are due by Monday, November 25th at 8 pm. Pick up will be Wednesday, November 27th in Fairview. I will have a variety of loaves at the Corner Station Deli in Fairview on Wednesday, November 27th for the week of Thanksgiving. I have added tender sourdough butter rolls and an orange variation. I will also have cranberry butter available for purchase. Have a wonderful Thanksgiving Day!
My kids ask me to make this soup all the time. It comes together so easily with a little extra prep time. I like to cook up a whole chicken and make the broth at the same time. Be sure to use lots of herbs to add flavor and healthy phytochemicals!
Recipe
Cook the chicken and make the broth by placing a whole organic chicken in a large pot covered with about 10 cups of water. I like to add the following veggies and herbs to the water, roughly chopped:
2 carrots
2 celery sticks
1 large leek
1 onion
2 bay leaves
A few sprigs of thyme and rosemary each
1 tablespoons sea salt
10 whole peppercorns
Simmer the chicken covered for about 2 hours until tender. Strain the broth into a bowl and save for the soup. Shred the chicken with 2 forks and set aside.
For the Soup:
1 large onion, chopped
4 stalks celery, chopped
6 carrots, chopped
1 fresh leek chopped or 1/2 cup dried.
1 tablespoon thyme leaves or 1 teaspoon dried
Saute all the vegetables together in olive oil in a large Dutch oven pot for about 10 minutes until the onions become translucent and slightly caramelized.
Add the chicken stock (8 cups) and cook until the carrots are almost soft. Add 1 cup of your favorite pasta and finish cooking until soft. Add the shredded chicken and 1/2 cup fresh chopped parsley. Season and enjoy.
You’ll never want to go back to store bought after this! In fact, you may just want to find ways to use it for everything, it’s that good! If you aren’t growing herbs in your garden, this is the perfect reason to do so!
Recipe
1 1/2 cups mayo of your choice
1 cup buttermilk
1-2 freshly squeezed lime or lemon juice
2 tablespoons fresh cilantro minced
1-2 tablespoons fresh dill, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh chives, minced
1 quarter of a small onion (about 2 tablespoons) minced
2-4 fresh minced garlic cloves
2 teaspoons freshly ground black pepper
1 teaspoon sea salt
Whisk all ingredients together and store in quart jar. Keep in fridge for 1 week.
