Friday, April 2, 2010

Chicken Soup! knew it was coming!!

It is only right that you make a fabulous chicken soup with your freshly-homemade chicken stock. With a flavorful stock you don't need a lot of schmancy herbs and spices to jazz up the flavor. Feel free to add whatever your favorite spices are if you've got 'em, but again, not necessary to attain "Chicken Soup Nirvana".

Homemade chicken stock ~ about 2 quarts worth, give or take
2 medium carrots
1/2 medium onion, sliced thin
3-5 cloves garlic, depending on your tastes
2 bunches chard, rinsed
1 bay leaf
Sea salt and pepper if desired
5-6 chicken thighs
1 Tablespoon olive oil
**Can also add 1 zucchini, sliced in half lengthwise and sliced in 1/4 inch pieces

Lightly salt and pepper the chicken thighs (sometimes I also like to use cajun seasoning, get creative :). Place a large soup pot over medium heat and pour in the olive oil. When warm, cook the chicken thighs in the olive oil just until done, about 4-5 minutes per side. When cooked through, remove the chicken thighs and set aside.

Pour chicken stock into the same large soup pot (no need to clean it...keep the juices in there from the chicken!) and bring to a simmer over medium-low. While that's warming up, chop the carrots into 1/2 inch rounds, smash and chop the garlic; set aside. Chop the chard into 2-inch pieces. When simmering, add in the carrots, garlic, bay leaf and onion and cook for about two minutes. Next add in the chicken thighs and chard. Cover and let cook for about five minutes or so, just until the chard is tender. If you are adding zucchini into the soup... add it along with the chard. Salt and pepper the soup if necessary, but go easy on the salt. Dinner is done!


  1. I did the Trifecta: Roasted Chicken, Chicken Stock, and Chicken Soup!
    And I have to report: winner, Winner, WINNER!