Chicken Soup

Chicken soup, that dish which replenishes our soul. It is interesting how our recipes change as we do. Often when we travel we discover new taste sensations and then incorporate them into our recipes. I have had many chicken soup variations from different avenues on my adventure. This is the dish of the hour for this moment in time on this stretch of the road. I like the simple as well as the complicated versions. This one has many of my favorite ingredients including vegetables of course. It is influenced by my years of living in California and Texas. Chicken soup is that dish we turn to when we need comfort or when we are contemplating life and the many challenges it throws our way. Food....good healthy food....it keeps us going....feeds our soul....makes us curious for more.....and we all hope in the end helps us be the best we can be.

Gypsy Chicken Soup

4 garlic cloves minced
1 Tbsp dried oregano
1/4 tsp ground cloves
2 quarts water
2 cups chicken broth (I use Pacific organic low sodium)
1 whole chicken (I buy free range from my local farmer)
1 tsp salt (I start here and adjust as I go for taste)
1 tsp pepper
1 Tbsp ground cumin
1 sprig fresh basil
3 bay leaves
2 1/2 cups fresh zucchini cut in halve and sliced
1 1/2 cups carrots quartered and sliced
1 1/2 cups diced green bell pepper
1 medium onion chopped
1 15oz can garbanzo beans drained (I use Eden Organic no salt)

Mix garlic, oregano and cloves to a paste. Bring water to a boil in large soup pot. Add stock, salt, pepper, cumin, basil, bay leaves, garlic paste and chicken. Return to boil. Let chicken simmer about an hour. Skim off any foam as it rises to the top. Remove chicken and let cool. Add zucchini, carrots bell pepper, onion and garbanzo beans. Bring to boil then reduce to simmer for approximately 15 more minutes. Remove bay leaves.

Remove skin and bones from chicken and shred meat. Add meat to pot and heat through. Top each serving with garnish.

Garnish

1 bunch green onions chopped
1 or 2 jalapeno chilies chopped
1/2 bunch fresh cilantro chopped
2 tomatoes cubed
1 avocado seeded and cubed

I also cook brown Basmati rice separately and place 1/4 cup in each bowl. Pour soup over and top with garnish.

As always experiment, adjust and have fun.