Chicken Pot Pie Soup

After Greg read Plant Paradox, he thought that this way of eating may be beneficial to some of his patients who struggle with health issues that they can't seem to resolve. So, as usual, we decided to try it! This soup is a variation of the soup my sister, Debbi, introduced to me, only this version omits high lectin foods.

What you need:
One large whole chicken (We get our meat at Primal Pastures)
A few sprigs of fresh rosemary
Sea salt
Pepper
For the creamy part of the soup:
One head green cabbage
One head cauliflower
One large rutabaga (or other root veggie)
For the chunky part of the soup:
Ghee
One large onion, chopped
Several carrots, peeled and diced
Several celery stalks, chopped
1 pound of mushrooms, cleaned and cut
1 pound of Brussels sprouts, cleaned and cut into fourths
Several garlic cloves, peeled and minced
Spinach, chard, kale, cleaned and finely chopped
For deliciousness:
Butter

Equipment:
Crock pot
Vita Mix
1 large stock pot
1 very large stock pot


What you do:
Place the chicken in crock pot
Add filtered water to cover chicken
Add rosemary
Add sea salt and pepper
Cook on low for about 8 hours

Remove chicken
Strain liquid broth into large stock pot
Once chicken has cooled, remove skin and place skin in Vita Mix
Take meat off chicken, chop and set aside
Save bones for making bone broth later

In the stock pot with the liquid from the chicken, add:
1 head green cabbage cut into big chunks (I cut the head into 4 pieces)
1 head cauliflower broken into large chunks
1 large root veggie, peeled and cut into large chunks
Some peeled garlic cloves
Bring to a boil, then turn heat down and cook until all the veggies are tender
Set aside to cool a bit

In even larger stock pot, saute onion, carrots, celery, mushrooms and Brussels sprouts in ghee
Add garlic and greens toward the end

When veggie/broth mix cools a bit, use a Pyrex measuring cup to transfer in batches to Vita Mix
Blend in batches (the first batch will include the chicken skin)
Add each batch to the larger stock pot with the chopped veggies cooking
Continue to cook on medium/low for as long as you like (not so long for firmer veggies, longer for soft)
Add  the chopped chicken
Then, add as much butter as you like (I like lots)
 Salt and pepper to taste

Enjoy!

This soup freezer well. I use quart Mason jars. Remember to not fill
all the way to the top, to leave room for expansion when frozen.