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Time for Chicken Soup


I have been on a total soup kick latterly.

I make a large pot in the morning and we have it for both lunch and dinner.

Usually for dinner I will add a can of chickpeas or some cooked rice. 

Its so easy to make and to keep in your fridge.

This is my go to chicken soup for those cold fall/winter days and nights.

I really believe that it keeps that nasty cold away too.

I use homemade chicken stock if I have the time to make it, if not I buy organic chicken stock.

I shred a rotisserie chicken as well into the soup. 

Serves 6

2 tablespoons olive oil 

1 large yellow onion,finely chopped

1 large carrot,diced

2 celery stalks. diced

4 cloves of garlic, sliced

2 cups shredded cabbage

1 teaspoon ground fennel

1 teaspoon dried thyme

10 cups chicken stock, use homemade or organic store bought

1 teaspoon hot sauce

1 shredded rotisserie chicken, no skin

1 small head of escarole, in pieces

salt and pepper

1. Heat the oil in a pan and sauté the onion until it goes soft.

2.Add carrots, celery, garlic and cabbage and let it cook for 4 minutes.

3.Stir in fennel and thyme and add the stock and chicken.

4.Stir well and let the soup simmer for 10 minutes.

5.Add the escarole, let it simmer until it wilts and season with salt and pepper.

Ready to enjoy! 

 

 

 



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