Heartiest Chicken Soup

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This is the last chicken (or turkey) soup recipe you’ll need. No more overcooked carrots floating around or celery strings in your soup. The base is pureed so the only bites you get are the bites you want. Creamy, dreamy, simmered-all-day flavor in normal human time (and as low cal as you want to make it.) The pureed base makes it eat like a stew without the flour or cream. Pairs great with grilled cheese or just a good hunk of crusty, buttery toast.

THE RECIPE:

INGREDIENTS

Whole Roasted Chicken (Or Leftover Turkey, hello)

Super cheap and easy to make yourself, but feel free to grab a rotisserie bird from the grocery store on your way home. Check out Anthony Bourdain’s Roast Chicken in Appetites: A Cookbook for the how-to.

8 Carrots

8 Celery Ribs

4 Small Onions

8 Garlic Cloves

1 1/2 C Grains, Legumes or other Carb

I used farro this round. It’s great with quinoa, rice, canned black beans or small pasta.

1 Hard Cheese Rind

I took a tip from Bon Appetit a few years ago and started saving my parm rinds. Every time I hit the bottom of a wedge, I throw the rind in a freezer bag. This is absolutely my trick to quick soups that taste like you’ve slaved in the kitchen all day. A lot of grocery stores are even selling them now.

Veg/Spice Combo

I used 1 jalapeno plus cumin this round. You could do fresh ginger plus basil, or spinach with red pepper flakes. This flavor combo will be pureed with the mirepoix, so think of the color and flavor it will add. This is a great place to “hide” veggies that you happen to have leftover in the fridge.

Veggies to Keep Whole in Soup

This is where you add the veggies (if any) you want to bite into. I used kale in this batch.  Black beans, green beans, fresh corn, roasted carrots, and peas are great options.

1 Box Vegetable Broth

Always have an extra box on hand. Depending on the soup consistency, you might need to break into a second box. If you don’t have extra, you can use water, but you’ll need to adjust your seasoning accordingly.

TOOLS

Dutch Oven

Vitamix or other Blender

 Kale

THE MOVES

MirePoix Base

  1. Rough chop celery, carrots, onion, garlic and custom veggie addition. Mine was a whole jalapeno in this case. It’s going to end up pureed, so don’t worry too much about form.
  2. Heat olive oil in dutch oven over medium-high heat.
  3. Add mirepoix and jalapeno. Season well with salt, pepper, and chosen herbs and spices. Cook down tossing only occasionally until edges start to brown and veggies get soft.
  4. Add garlic and toss until fragrant – about 30 seconds.
  5. Remove from heat. Transfer veggies to blender with vegetable stock. Blend until smooth. Taste and re-season as needed. This is basically what your soup is going to taste like, so don’t be shy if it needs something.

Soup Additions

  1. In the dutch oven, add a new coating of olive oil.
  2. Shred chicken and add all meat to the pot. Add veggies you want to remain whole. I used kale. Season well and add cheese rind. Let flavors meld for just a couple minutes. Veggies should be almost cooked through.
  3. Add pureed mixture back to the pot. Add more stock as needed to get the right consistency.
  4. Turn heat up, bringing liquid to boil. Right before boiling, add grain to soup.
  5. Turn heat down to medium-high.  Place lid on soup to let grains cook, stirring every couple minutes. The farro I used only took 10 minutes to cook.
  6. Soup is done as soon as the grain is cooked through. If you want to eat it later, cover pot and turn heat on low or off to keep the grains from overcooking.
  7. Plate:  Ladle soup into bowls. Top with pepitas, croutons, or spiced nuts. A grilled-cheese on the side never killed any one either (that’s not a verified fact, so please proceed to cheesy, melty, deliciousness at your own risk.)

 

 Chicken Soup

WHY YOU NEED THIS RECIPE:

Because if you’re like me, your last homemade soup featured soggy noodles and and under-cooked carrots.  The days you need soup the most are the days when you don’t have the time or the energy to spend hours in the kitchen – sick days, sick kid days, or need-to-get-cozy-ASAP days. You want that cooked-all-day flavor but you know no one has time for that. Jazz up this soup a dozen different ways.

We showed you ours, now show us yours. Tag your sexy sustenance @properlyforked   OR   #properly forked

 

Recipe created and tested in Properly Forked kitchen.

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