We almost always have chicken soup around here in the colder months. This soup has a lot going for it. It makes an easy, economical, delicious, and nutritious lunch. Add a slice of sourdough bread smothered with grass fed butter and you'll be in heaven! The key good chicken soup is simplicity - that, and homemade stock. Feel free to add some noodles or rice if you must, but it doesn't need anything else, in my opinion! I never make it the same way twice, so the following "recipe" is just a guideline.
Ingredients
1 quart homemade chicken stock (I like to use stock that's somewhat concentrated for extra flavor)
Leftovers meat picked from one roasted chicken (For us, this usually equates to half the meat from a 3-4 pound bird)
A few carrots, sliced
1 small or medium onion, diced
2 stalks celery, chopped small
Salt, to taste (I use a small palm full of coarsely ground Celtic Sea Salt - don't worry, salt is not bad for you!)
1 tbsp Thyme
Directions
I put all of the ingredients in a pot and simmer them all morning. It will be perfect by lunchtime!
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