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Fall Flavors, Protein Packed, Chicken Soup


Sometimes you just need soup.

It's getting chilly out, the nights are cold, and the air isn't humid anymore.  

These are the days when soup is perfect!

I always plan to have soup the day after I make my Whole Crockpot Chicken.  I let the stock (chicken bones, onion, a few carrots, a few celery ribs... and if things get crazy and apple or two and a good amount of salt) simmer overnight in the crockpot, and during the day the following day.  When I get home from work, the soup comes together quickly since the stock is already hot.  Any excess stock is cooled and frozen in freezer bags, lying flat, so that they are easily stacked and don't take up much room in the freezer... which is packed with summer berries :) 

I made a portion of this with noodles, and a portion gluten free for the kiddos.  We served it up alongside gluten free corn muffins that were delicious.



The soup was satisfying, delicious, and full of great protein thanks to our farm fresh chicken and eggs.  D described it as "SO tasty mom!"  E enjoyed spooning it out onto the table and eating 10 muffins :) 


Fall Flavors, Protein Packed…
Chicken Soup
We use home grown, organic, fair trade, and or locally farmed ingredients
2 cups of cooked, shredded chicken

4 carrots
4 ribs of celery
1 small butternut squash

3 tbs butter
1 tsp garlic powder
1 tsp onion powder
½ tsp nutmeg
2 tbs fresh thyme
2 tbs chopped rosemary
Salt and pepper to taste

4 eggs

6 cups of chicken stock
6 cups of water

A starch of your choice (rice, pasta, noodles, barley, quinoa, potatoes, etc)  
In a big pot melt butter.

Peel and chop carrots and squash.  Chop celery.  I chop everything about the same size (small) – so it takes the same amount of time to cook.
  

Sautee veggies with spices in butter until they are soft.   

 Add in stock* and water (you can use all water or all stock if you prefer… mine is pretty flavorful so I use half and half).  Bring everything to a boil. 

When soup is boiling add in your starch.  When starch is about 10 minutes from being cooked proceed to the next step (if it’s pasta you can put the pasta/noodles in and then proceed immediately to the next step… if it is rice or potatoes it will take longer).

Crack and whisk eggs.  Transfer into a freezer bag. 

Add in cooked, shredded, chicken.

Snip a small hole in the corner of the freezer bag and drizzle egg into BOILING water SLOWLY.  Egg should cook immediately and fluff up. 

When starch is finished – so is your soup!  Serve as is or topped with pecorino Romano cheese.  We serve alongside gluten free corn muffins or popovers.

*If you're gluten free and using BOXED/CANNED stock make sure to check the ingredients - some of them have wheat ingredients.  The safest thing to do is make it from scratch - it's SO easy in the crock :)


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2 comments:

jayne said...
This comment has been removed by the author.
Sarah Rush said...

That looks really good! I always like to make my own soup and only start about 2 years ago, I just actually got my first recipe book from http://www.wowfreestuff.co.uk/free-soup-recipe-book/ on my kindle, and they just have some fab recipes, I will try and make the beek ramen soup, will let you know how I got on.

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