Preparation time: 10 minutes
Total time: 8 hours (slow cooker)
Makes 4 servings (about 12 cups)
Mom’s answer to what ails you. This savory soup works just as well with leftover turkey or chicken but works best with pieces that have large bones that are easy to remove before serving. Prep is quick, and the soup cooks itself.
• 8 cups water, or more to cover
• ½ chicken, or 2 turkey legs (about 2 pounds meat and bones)
• 1 large onion, diced
• 2 cloves garlic
• 3 stalks celery, diced
• 2 large carrots, cut into thick rounds
• 2 large parsnips or other root vegetables, such as rutabaga, celeriac, or turnip, diced
• 2 bay leaves
• 1 teaspoon dried thyme
• ½ teaspoon ground sage
• ½ teaspoon ground black pepper
• 1 teaspoon salt, or more to taste
• 3 to 4 cups packed chopped greens, such as kale, arugula, or spinach, (see Tip, here)
Slow Cooker: Place all the ingredients except the greens, with water just to cover, in a slow cooker with a sauté setting or in a stovetop-safe slow cooker insert or a Dutch oven on the stovetop. Bring to a boil. Transfer to the slow cooker, if necessary. Cover and cook on low for about 8 hours or on high for 4 to 5 hours, or according to the manufacturer’s instructions, until the meat is cooked and falling off the bone.
Stovetop: Combine all the ingredients except the greens in a large pot, bring to a boil, reduce the heat to low, cover, and simmer for 3 to 4 hours, or until the meat is fully cooked.
Pressure Cooker: combine all the ingredients except the greens in the pressure cooker, cover, and bring to high pressure. Pressure cook for about 30 minutes, or according to the manufacturer’s instructions for poultry. Allow the pressure to release naturally.
Remove any large bones, taste, and adjust the seasonings. Just before serving, stir in the chopped greens and heat until wilted. Serve.
Carbohydrate: 24 g
Protein: 31 g
Fat: 23 g
Phase 1 Meal: Serve with Rosemary Biscuits (here). For Dessert: 2 Chocolate-Dipped Strawberries (here).
Calories: 654; Carbohydrate: 27%; Protein: 24%; Fat: 49%
Phase 2 Meal: Serve with ½ cup cooked brown rice or ½ cup Cooked Quinoa (here). For Dessert: ½ Mango Lassi (here).
Calories: 653; Carbohydrate: 36%; Protein: 25%; Fat: 39%
Phase 3 Meal: Serve the soup in smaller portions with 2 slices of Cornbread (here) and 1 teaspoon butter with each serving. For Dessert: ½ Poached Pear with Dried Plums (here).
Calories: 646; Carbohydrate: 38%; Protein: 20%; Fat: 42%