Soup's On: Leeky Chicken Soup
Oct 7, 2008 Seven years ago, author Janice Taylor, permanently removed over 50 pounds of excess weight. She utilized 
She is a Life & Wellness Coach, Certified Hypnotist, Neurolinguistic Practitioner, as well as the author of All Is Forgiven, Move On: Our Lady of Weight Loss’s 101 Fat-burning Steps on Your Journey to Sveltesville (May 2008) and Our Lady of Weight Loss: Miraculous and Motivational Musings from the Patron Saint of Permanent Fat Removal (Fall 2006.) Janice is also the creator of the very popular e-newsletter Kick in the Tush Club, and a syndicated blogger for Beliefnet .
Taylor leads workshops at a number of wellness centers across America, including Omega Institute, Rhinebeck, New York, The Crossings, Austin, Texas and Kripalu Center for Yoga and Health, The Berkshires, Massachusetts.Taylor is a member of the International Coach Federation, Association for Integrative Psychology, CIVA (Christians In the Visual Arts). She has studied at New York Society of Ericksonian Psychotherapy and Hypnosis, American Pacific University, NLP Center of New York and New York University. She is also a co-founder of artHARLEM, a grassroots Harlem, New York art organization.
Janice Taylor--
A twist on the traditional, I call this "Grandma's New Age Penicillin."Fun Factoid: Hippocrates, the father of medicine, prescribed the leek as a cure for nosebleeds.
Serves 6
Ingredients:
2 tablespoons olive oil
10 medium leeks, trimmed, sliced, and well-washed (approx. 2 cups)
2 large baking potatoes, grated
2 medium carrots, grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth (There are some great brands now that are organic and low-sodium.)
Salt and freshly ground pepper to taste
Instructions:
- Heat the oil in a 6-quart pot over medium heat.
- Add the leeks, potatoes and carrots.
- Sauté until softened, 5 to 10 minutes. (If you feel that you need more oil, try adding a bit of water instead.)
- Add the parsley, broth, salt, and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer, covered for about 40 minutes or until tender.
Soup's On:
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