It’s freezing in Seattle! And I love it! Freezing and clear blue skies. Chicken soup is the ultimate aid in warming you up after a day out and about in this kind of weather. It is so simple and full of good minerals and nutrients (especially if you’ve roasted a chicken and made some broth the day before) and depending on how much chili you put it, I swear it’ll knock a cold right out of you! You can put any vegetables you want in this soup or add in noodles or rice if you’re so inclined. I think it’s plenty satisfying without any grains. Try roasting a chicken on Saturday, eating half and using the rest of the meat for the soup and then making a bone broth. On Sunday, you can make this big batch of soup and eat if for the next few days or freeze for later.
Meat from half a 5-6 pound roast chicken, shredded
1 Tbs. unsalted butter
1 Tbs. olive oil
1 medium yellow onion, diced
4 large carrots, peeled and sliced into half moons
4 large yukon gold potatoes, diced
1/2 cup chopped parsley
1 tsp. sea salt
1/4 tsp. chili flakes
1/2 tsp. oregano
2 bay leaves
2 cups frozen or freshly hulled peas
5-6 cups chicken broth (preferably home made)
Melt the butter and oil together in a large soup pot. Add the diced onions an sauté until translucent. Add salt, pepper, chili flakes, oregano and bay leaves. Add in diced potatoes and carrots. Stir well and let cook down for 5 minutes. Stir in parsley. Pour broth over vegetables. Turn heat down to medium low and let simmer, covered, for about 20 minutes, or until veggies are cooked through. Stir in peas and chicken. Simmer 5 more minutes. Taste to see if you want to add more seasoning. And that’s it!