This post is dedicated to Arman, who yelled at me yesterday for “posting so late,” because today’s post, like all others this week, will show up on his feed “late.” To me, it’s a normal time. I get it though, the later I post, the later it shows up for him. But let me explain why this is happening: I’m flying by the seat of my pants, here.
I’m trying as best I can to cook recipes, etc. in the little time I’m actually home during the day. Then, it’s even more difficult to take pictures because I’m usually not home during the right daylight hours. Aaaaand then, the weekends have been dedicated to me hanging out with friends, which I’m not going to sacrifice right now.
So, that brings me to today. I made this chicken soup at night on Sunday, but I had no time to actually photograph it until this morning, but only after it was light enough. And even then, the pics aren’t in the perfect light… but #sorryimnotsorry. But okay, Arman, let me tell you this: I do promise to start getting posts up earlier just for your Australian butt starting May 4. Hows that?
On a slightly different note, do you know how difficult it is to make chicken soup with spinach in it look appealing? I KNOW. It’s kind of ugly. At least you’re still getting the recipe, right?
Spring Vegetable Chicken Soup
Makes 6-8 main meal servings
For the broth**:
- 1 whole chicken, about 3-4 lbs.
- 2 celery stalks, halved
- 1/2 yellow onion
- 2 carrots, halved
- 2 large cloves garlic, slightly smashed but still together
- 1 tsp. sea salt
- 1 tsp. pepper
- 2 tbsp. poultry seasoning
- Put all ingredients in a large pot and cover with water.
- Heat over high until boiling.
- Simmer broth for about an hour and a half, or until the chicken is cooked through.
- Take veggies out of soup and discard.
- Set chicken aside.
- Strain soup if you’d like to (this helps to get the nasty foam out).
For the soup:
- 3 medium carrots, chopped
- 4 stalks celery, chopped, leaves included
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tsp. ghee or other oil
- 1.5 tsp. parsley flakes
- 1 tbsp. poultry seasoning
- 12 oz. package frozen peas
- 9 oz. package frozen asparagus*
- 8 oz. package mushrooms, quartered
- 2 c. frozen spinach
- Chicken (from above)
- Broth (from above)**
- In the same pot as the broth you cooked (now empty but not washed) melt ghee.
- Sauté carrots, celery, onion and garlic until veggies start to get a little soft.
- After about five minutes add in a few spoonfuls of broth and let cook.
- In the meantime, take the chicken off of the bones.
- Add remaining broth and seasonings to the pot. Cook for about 20 minutes.
- Add in frozen veggies, mushrooms, and chicken, but not the spinach.
- Cook for an additional 20-30+ minutes, or until the soup is boiling.
- Add in spinach.
*You could use fresh asparagus (it would stay firmer) but I’m cheap so I didn’t ooooops.
**You could use store bought broth, but I personally prefer my chicken soup made from scratch. If you were using store broth, you would need about six cups plus some water (maybe 2 cups). Then you could just add in chicken to cook with the soup itself. I recommend making it from scratch, though.
I think this soup would be great served with quinoa! In fact, I made a batch today so I could add some into my soup for dinner.
Questions of the Day:
>> Have you ever made chicken soup from scratch?
>> How do you juggle all of your responsibilities?