Carrot, Chicken and Leek Stew
With a side of goat cheese ricotta stuffed zucchini flowers This soup is very healthy and healing, not to mention great for the gut. I make 3 or 4 quarts at a time and freeze for future dinners and lunches. Just double this recipe.
Source: Lisa Stalvey
Ingredients
- Herb Garlic Butter
- carrots, peeled and cut into 1⁄2 inch rounds
- orange pepper, diced 1-inch cubes
- ⁄2 cup Italian parsley, chopped
- celery, diced
- ⁄2 cups shredded chicken, from an organic or pre-cooked rotisserie chicken or ro
- large leek, white part only, sliced in 1⁄2 inch pieces
- organic chicken broth
- baby spinach
- Pink salt and black pepper, to taste
- zucchini flowers, or if you can find the baby zucchini with the flowers attached
- goat cheese
- ricotta cheese
- Salt and black pepper, to taste
- olive oil