Chicken Thigh Soup!
Baked chicken thighs over vegetable soup!
Vegetable soup, courtesy of Bobβs Red Mill: Bring a pot to med-high heat. Add 1 tbsp olive oil. Chop 2 carrots, 1/2 a cup of celery, a handful of chopped onion and 2 gloves of garlic. Add the carrots, celery, onion and garlic to the pot. Allow to cook for 5 minutes.
Add 2 cups water, 2 cups vegetable broth, 1/2 can of crushed tomatoes (6-8 oz), two handfuls of Bobs Red Mill Soup Mix, a few pinches of salt, ground pepper, a sprinkle of dried parsley, and 2 bay leaves. Bring to a boil then reduce to a simmer. Cook for 20 minutes.
Chop up a 1/2 a zucchini. Add it to the pot and let cook for another 25 minutes.
Chicken Thighs: Buy a pack of organic free range chicken thighs (pasture raised is best if you can get it). Preheat the oven to 425. Put the chicken thighs into a Pyrex. Coat them lightly in enough olive oil so they donβt stick to the dish. Add a pinch of salt to each one (each side), and some black pepper. Add a 1/4 cup of water to the dish. Leave them right side up. Cook at 425 for 20 minutes.
Assemble: Drop one lattle of soup into a bowl. Cut up one or two chicken thighs into bite size pieces and place it over the soup. Add a tbsp of olive oil and 2 pinches of sea salt!
Buon appetito!