Today marks the first Food Revolution Day, a day recognized globally to help bring good, wholesome food to everyone. Whether you have thirty minutes to prepare dinner or all 24 hours of the day, the truth is every body deserves rich nourishment and fresh food. For more information on what Food Revolution Day is all about and why it is so important not only for us but for future generations, check out this video.
To be honest, eating fresh and natural food has been a goal of mine ever since I watched documentaries like Supersize Me and Food, Inc. and read books like The Omnivore’s Dilemma (I recommend all of these in case you have not seen or read them before). In fact, my Ethics research paper last year focused on the problems that factory farming presents to our health.
So, in honor of Food Revolution Day, I prepared this poached chicken and vegetable soup, slightly adapted from Jamie Oliver’s original. Honestly, no one in my family is a huge fan of soup… with the exception of this one. My mom even had seconds, and that never happens. Never ever, ever. So, what makes this dish so dang good? I’d be happy to answer that for you. Not only is it super simple to put together (look at how short that grocery list is), it’s a fix-it-and-forget-it type dish. Yeah, you’re making your own stock which can be a bit time-consuming, but it’s totally worth it… and it’s not like you have to be slaving over the stove the entire time. Oh yeah, and there’s no added fat. Major bonus there. My waist-line is loving me for this meal.
Poached Chicken and Vegetable Soup
Makes 6 Servings
1-4 lb. whole organic chicken
4 large carrots, peeled and sliced
1 heart of celery, sliced, yellow leaves reserved
8 new potatoes, peeled
4 cloves of garlic
a few sprigs of thyme
Salt and pepper
1 cup green peas (if frozen, thaw out first)
1 leek, sliced
1 handful of whole-wheat spaghetti
A small bunch of fresh parsley, cut up a bit
Wash the chicken under cold water, removing the insides. Pat dry with paper towels and place in a large pot. Add the carrots, celery, potatoes, garlic, and thyme. Cover chicken with water and season generously with salt and pepper. Bring to a boil, then reduce to a simmer. Continue simmering for about an hour and a half, until the chicken is cooked through.
Remove the chicken from the stock and strain the broth. Remove the thyme stems and garlic from the vegetables. Return the stock back to the pot and boil for about 15 minutes, until the stock has reduced to a little over 2 quarts.
Shred the chicken up while the stock is reducing (try not to shred into too small of pieces). Put the vegetables and chicken back in with the stock along with the peas, leeks, and spaghetti. Check your seasoning.
Cook until the spaghetti is al dente, about 8 minutes. Serve in warmed bowls and garnish with yellow celery leaves and parsley.
Source: Adapted from Jamie Oliver