Green Chili Chicken Soup
Here is a lovely, simple homemade green chili chicken soup! This time of year, even in Hawaii it is a bit chilly!
1 Whole Organic Chicken
1 Medium size Organic Celery Root
3 Pablano Organic Peppers
3 Anaheim Organic Peppers
10 Organic Tomatillos
1 Bulb Organic Garlic
1 tbsp. of Himalayan or Celtic Sea Salt
2 bunches of Organic Cilantro
1 Organic Avocado
2 Organic Limes
First – fill a gallon soup pot with 2 Qts. of water and place the chicken in the pot and bring to a boil. Let the chicken simmer until it is completely cooked (about 40 min)
Turn the oven to 350 and place the tomatillos, peppers and garlic in a glass baking dish and rub all the veggies in olive oil and sprinkle a little salt on top. Roast until done (about 45 min.)
Peel the peppers and garlic and tomatillos. Take the seeds out of the peppers and chop finely.
Add the tomatillos and garlic peeled into the blender and blend.
When the chicken is done pull it out and let the broth cool a little then strain.
Pull the chicken apart and separate the bones from the meat. Pull the meat apart so it is in more bite size pieces. Take two forks and separate or shred the chicken.
You can make this into a bone broth if you want to go for it, or you can save these bones for another bone broth.
Chop the celery root into bite size pieces and add to the broth with the chopped peppers, blended tomatillos and garlic.
Simmer for 35 min until celery root is fully cooked and soft, then add the cooked chicken.
When you are ready to serve, top the soup with a squeeze of lime and a dash of chopped cilantro and a slice of avocado.
Salt and Pepper to taste – If you prefer a little more spice add a roasted habanero or top with a little hot sauce.
If I had Green Chili spices I would have used that too!