This recipe belongs to our good friend, and the Carnivore’s former roommate (the one who is also a carnivore), Terri. It’s sort of like a Texan chicken noodle soup, and it’s exactly what the carnivore and I both want anytime we’re sick. I made it (and a vegan garlicless version of it) on a cold spring day when I found out my friend Lilly and her family had COViD.
Ingredients
- 3 (or 2 large) Chicken breasts – Terri uses chicken leg quarters
- 2-3 russet potatoes (or a bag of small reds, golds, or purples or a mix)
- 2-3 large carrots
- 3 celery ribs
- 1 onion
- 1 jalapeño
- 3-4 cloves garlic
- Salt and pepper, to taste
- 1 tsp cumin
- 1/2 cabbage
- Fresh cilantro and avocado to serve
Instructions
Straight from the text Terri sent me in February 2020:
Chicken leg quarters boiled for about 1 hour. Pull chicken out and de-bone. Then add chunks of potato, carrots, celery, onion and sliced jalapenos. Add fresh garlic if you have it or garlic powder. Add chunks of chicken back in. Add salt, pepper, cumin. Cook that for 45 minutes or so, until veggies and softened. Add cabbage chunks and let sit about 15 minutes.
Can add cilantro at same time as cabbage if you both like it. Can also add avocado slices as you are serving it.
NicStan Cooks 