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Katie Smith

Sopa de Pollo Para Mi Alma

Sopa de Pollo Para Mi Alma is a bowlful of comfort crafted from the heart of the harvest. Built around your Farm Box’s freshly harvested carrots, leeks, white onion, & broccoli — ingredients grown in living soil, picked at peak flavor — this soup brings together the best of small farm abundance with the familiar warmth of a classic chicken soup.
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Ingredients Method

Ingredients
  

  • Carrots
  • Leeks
  • White Onion
  • Broccoli heads & leafs 
  • Shredded Chicken & Peas
Garnish
  • Raw onion
  • Cabbage
  • Lemon
  • Chicken skin
  • Chili oil

Method
 

  1. Prep Vegetables. Slice the carrots, leeks, and white onion. Chop the broccoli heads and their tender leaves. Set aside the raw onion and cabbage for garnish.
  2. Build Flavor Base. In a large pot, warm an Olive oil and Grass-fed Butter combo and sauté the leeks, white onion, and carrots until softened and fragrant.
    3. Tip: Butter is high in butyric acid which is key to gut health but more specifically colon health. (click highlighted text to read each NIH PubMed scientific research study findings on the intestinal significance, microbial therapeutics and amazing health benefits)
  3. Add Potatoes and soak for an hour to remove starch.
  4. Add Broth (homemade stock from our local, nutrient-rich pastured meats is best, but store-bought will also work)
  5. Add Shredded Chicken to the pot and stir. Then Peas, and continue stirring.
    6. Tip Add peas last (to prevent overcooking).
  6. Continue Simmering until everything is tender and the broth tastes rich and comforting.
  7. Add Broccoli. Toss in the broccoli heads and leaves during the last few minutes of cooking so they stay bright and tender.
  8. Season & Finish. Taste and adjust with Celtic Sea Salt (for boosted minerals), fresh cracked pepper, and a squeeze of fresh lemon.
  9. Serve with Garnishes. Ladle the soup into bowls and finish with raw onion, shredded cabbage, and a drizzle of chili oil.