This recipe is slightly adapted from the Creative Cooking Poultry cookbook printed in 1992.
Here’s What You’ll Need:
- 2 cooking apples, cored and sliced thinly (If using tart apples, add 1 Tbsp. of organic light brown sugar or additional honey; Sweet baking apples are recommended.)
- 1 tsp. raw local honey
- 2 Tbsp. of raw organic rolled oats
- 1/2 cup of organic sour cream
- 6 cups of Homemade Chicken Stock (Do not use vegetable stock!)
- 1/4 cup of water
- 1 tsp. Real Salt
- 2 tsp. dried organic parsley, additional for sprinkling over soup portions — if desired.
- 2 cups of cooked, shredded pastured chicken
Here’s How I do it:
- Add the chicken stock, salt and two teaspoons of parsley to a stock pot.
- Bring to a boil.
- Reduce the heat and simmer for 50 minutes.
- Place the sliced apples, honey and water into a covered 2-quart saucepan and simmer over medium-low heat until the apples are tender. (Approximately 20 minutes or so.)
- Preheat the oven to 400 degrees.
- Once the oven has preheated, place the rolled oats onto a baking sheet and toast them for 1-2 minutes or until lightly golden brown.
- Fold the toasted rolled oats into the sour cream. Keep this mixture at room temperature until the broth is ready for the next step.
- Once the stock has finished simmering, stir the sour cream mixture into the soup and simmer for five minutes.
- Add the apples and cook for an additional 4-5 minutes. (Just so that the apples warm back up to the temperature of the soup.)
- Take one whole egg and mix it with 2 tablespoons of the soup broth until well blended.
- Add the egg mixture back into the soup and stir until the soup thickens.