With cold weather still lingering and my family moving to a gluten-free (in addition to dairy-free) diet, soup has been a staple meal for us lately. This is my mother’s recipe, made with cornish hens rather than chicken and healthy vegetables. We don’t add noodles or rice, but can serve over rice if desired.
Ingredients:
2 cornish hens
2 carrots
1 potato
2 zucchinis
1 stalk of celery
1 tsp dried basil
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
Fresh lemon
Directions:
1. Boil water in a large pot with all the seasonings.
2. Once boiled, turn the heat down to medium and add the 2 cornish hens to the water. Note: water level should be about an inch above the cornish hens.
3. In the meantime, dice the carrots, potato, zucchinis and celery.
4. Once the hens are cooked (about 45 minutes), remove from the water and set aside.
5. Add the diced carrots, potato, celery and zucchini to the pot of soup and cook over medium heat for about 30 minutes.
6. While the vegetables are cooking, start shredding the meat on one of the cornish hens.
7. Once the vegetables are cooked to your liking, add the shredded cornish hen meat to the pot.
I typically cut the other cornish hen into quarters and fry lightly in olive oil to serve with the soup.
This lentil soup recipe is definitely one of our favorites for cold nights. It’s very filling, full of healthy vegetables, and is super flavorful.
Dairy-Free Kitchens 