Winter Is Here, Soup Is On

Make no doubt about it , winter has arrived in almost every part of America. The forecast high in New York for this Tuesday is 16 degrees, so yes, it’s cold! During the colder months I turn to soup as a meal I can make quickly and easily that’ll last for a few days. Soup in its many forms is certainly a comfort food and can fill you up and yet, not be too heavy. I know a lot of people tend to think soup can take a long time to make. It can take hours if you want to make your own stock or broth. While we’re on the subject… stock and broth sometimes become interchangeable in meaning but stock is made by simmering the bones and broth is made using the meat. Stock has more flavor but broth has it’s place and luckily in our modern world we can buy both in convenient containers. For the purpose of this really quick and tasty chicken soup all you’ll need is chicken stock, some leftover chicken or a store bought rotisserie chicken, and a bag of mixed vegetables and a couple spices like bay leaf or mixed Italian spice blend. You can put in just about any spice you like but be careful because some are more potent than others. I like to stick with bay leaf and dill or thyme and salt and pepper. I’ll also sauté an onion and 3-4 cloves of garlic just to give it that fresh flavor. We can do another post on making a traditional chicken soup from scratch soon, I hope. That recipe isn’t time consuming either, because once it’s in the pot it simmers away, leaving you free to do other things. Now for the quick recipe. If all you have is some fresh chicken you can go ahead and use the breast, but I like to cut them into cubes and cook them with the onions and garlic before adding the stock. Let’s get cooking!

• 

• 

• 

• 

• Quick And Easy Chicken Soup
• 1-2, 32 ounce containers of chicken stock, can also use chicken bone broth.
• 1 bag of frozen mixed vegetables
• 1 rotisserie chicken or leftover chicken or 2 fresh breast cubed. Meat removed from the bone
• 1- onion diced
• 2-4 cloves of garlic chopped
• 2 bay leafs or dill, thyme, rosemary, or crushed red pepper flakes. Spices are up to you
• Salt and pepper to taste
• Egg noodles (optional but should be cooked in the broth)
• Cooking
• In a large stock pot add a little olive oil and sauté the onions and garlic *(if using raw chicken toss the cubed raw chicken in with the onions and garlic after the onion turn translucent, brown the chicken on all sides.
• Add the frozen vegetables and cook until they glisten, *( you may need a little more olive oil or butter)
• Add one container of the chicken stock and bring to a boil
• While the vegetables and broth are starting to boil shred the leftover chicken by hand and add it to the pot. If you have a lot of chicken add the 2nd container of broth.
• Once the soup has started to boil turn down the heat to a simmer
• Add the bayleaf and other spices of your choice. (Use your favorite spices or experiment a little)
• Simmer for 30 minutes
• If adding egg noodles put them in the pot with about 10 minutes remaining and cook until tender
• Add salt and pepper to taste
• Enjoy!

The great thing about soup is that you can add almost anything to it and it will be delicious. One time I only had a bag of peas, another time a a bag of spinach, the soup was still good. Sometimes I’ll add a couple potatoes or leftover pasta noodles or a can of beans. Get creative and see what you can come up with. I’ve been amazed at some of the flavors that have come out of my soups with ingredients you wouldn’t think go together. Don’t be afraid to experiment as long as you taste as you go and don’t go overboard with any one ingredient you should be able to come up with a chicken soup that you’ll want to make again and again. If you have any recipes for chicken soup that you’d like to share please do so. If you have any questions or comments please leave them in the box below. Stay warm and enjoy your soup, until next time Boone Appétit!