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Soup

Food, Savory

Comfort Foods – Chicken Soup

Chicken Soup Recipe

I’ve been sick lately. And yes, I try to push myself and tell myself I’m not sick, which always makes me sicker. I should have learned after 27 years, but nope. Not me.

The one thing that has made me feel better lately has been Andy’s soup. Yes, he can cook. I don’t like to tell too many people that. You never know, he could be better than me. (Shhhhhh.) But he does make this really great soup that’s actually Whole 30 approved. Which is actually how we stumbled upon it. When we were doing the Whole 30 in November, he made this. And it’s kind of become a comfort food for me.

When I was curled up in a ball on our bed the other night, I begged him to make it for me. And he did. Because… well, because he’s Andy and he knew it would make me feel better. So what did I come home to the other night after working til the wee hours of the night? His chicken soup. Delicious!

There’s no noodles, which is fine by me, but there’s mushrooms, carrots, lots of chicken, and broth. We’ve learned that we make the best pair when eating soup. I prefer bowls filled mostly with broth, he prefers them mostly with all the chicken, veggies, and such. So by the end of it, we don’t end up with a pot of just shredded chicken, or just broth. It’s kind of perfect.

Andy’s Chicken Soup (No Noodles)

Gather

  • 4 cups chicken broth
  • 1/4 tsp turmeric
  • 1 inch fresh ginger cut into large coins
  • 3 cloves fresh minced garlic
  • 1 lb cooked, shredded chicken
  • 4 oz mushrooms, sliced
  • 3-4 green onions (light green and white part), sliced
  • 2 carrots, sliced into thin rounds
  • Salt & pepper, to taste

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Food

Garden Vegetable Soup

Garden Vegetable Soup

Turns out it’s flu season. I probably should have seen the signs when people were starting to sniffle. But I’ve been running around so much that I haven’t given myself the chance to recognize that I should be prepping by body for flu season (eating more vegetables, taking vitamins, using hand sanitizer like it’s my lifeline).

So when the flu snuck up on me, well, Andy came to the rescue with the entire produce aisle to make soup. And it wasn’t just vegetables he like, he even went and bought a leek (I think only so he could make puns, like “there’s a leak/leek in this bag.” Funny, honey.)

Anyway, turns out this was super easy to make, and although we might have lost some ingredients from the supermarket to the house (bacon, fresh parsley, and a potato magically disappeared), it was a delicious vegetable soup.

Garden Vegetable SoupGarden Vegetable Soup

Gather
2 medium leeks, chopped, white part only
4 tablespoons of olive oil
2 tablespoons of garlic, minced
2 medium carrots, peeled and chopped into rounds
1 large potato
2 quarts of chicken stock or vegetable broth
1 28-oz can of diced tomatoes
1 8.5-oz can of whole corn kernels, drained
1/2 tsp of ground black pepper
1/2 tablespoon of dried parsley
2 teaspoons of lemon juice
Ground sea salt, to season

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add leeks, garlic, and a pinch of salt. Sweat until they often (about 8 minutes). Add carrots and potatoes. Cook for another 5 minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and black pepper. Reduce the heat to low. Cover, and cook until the vegetables are fork tender (about 25 to 30 minutes). Remove from heat and add dried parsley and lemon juice. Taste, and add sea salt as needed.

Serve with saltine crackers. Soup can be refrigerated and later reheated.