Hearty Root Vegetable Chicken Noodle Soup

By flour_arrangements

...great way to use up the leftover veggies in the fridge.

Ingredients

• Later:
• 1 1/2 pounds chicken drumsticks, about 5-6
• 1 leek, sliced
• 2 tablespoons olive oil
• salt and pepper
• 2 small garlic cloves, crushed
• 1/4 teaspoon poultry seasoning
• 8 cups water
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon saffron threads
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried cilantro
• 2 small carrots
• 1 large parsnip
• 1 large sweet potato, cubed
• 1 tablespoon potato flour
• 1 tablespoon honey
• 2 large bay leaves, about 1 teaspoon crushed
• Even Later :):
• 1/2 teaspoon garlic salt
• 1/2 teaspoon sea salt
• 3/4 cup gluten free noodles (I used tinkyada brown/veggie rice spirals)
• Cook separately:
• 1/4 cup finely chopped sweet onion
• 1 bunch collard greens, chopped
• salt and pepper
• 2 tablespoons butter
• Add to soup when noodles are cooked, then turn off soup

Details

Servings 3

Preparation

Step 1

Slice leeks, crush garlic clove. Combine in a large pot with the 8 cups of water. Stir in the 1 tablespoon of potato flour. Add the first round of poultry seasoning and drumsticks, along with the olive oil. Turn flame on medium/low.

Allow chicken to cook (with the lid on) while you dice the carrots and parsnips, chop the potatoes into small cubes. (Now, set aside)

Before you add in the root veggies, add more poultry seasoning then the saffron threads, garlic salt, bay leaves and dried cilantro. When you add the root veggies, most will float to the top. When that happens, drizzle in the honey.

Now cover the soup pot and allow the ingredients to cook together on medium/low for about 45 minutes to an hour, until chicken is completely cooked and veggies are soft.

While the soup is cooking, prepare the collard greens in a medium sized sauce pan. Saute the onion with the butter then add the collard greens and salt/pepper to taste. Cook covered on low until greens are soft.

When the chicken is cooked, add the last round of seasonings (garlic and sea salt) and also add the noodles.

When the noodles are al dente (you don't want them too soft because they will continue to cook after you turn off the soup), turn off the stove.

Lastly, add the collard greens, making sure to get all of the butter/onion.