I love the fact that most days, I simply take a protein out of the fridge or freezer with NO idea what I am going to prepare.
With the terrible snow storms and dropping temps here in Chicagoland, I made sure to get my grocery shopping and errands done YESTERDAY so I could at least enjoy the warmth of my home before going back to work on Monday. Most businesses and schools are officially closed, but hospitals simply can’t ‘close.’ So tomorrow at 3:30 a.m. I will be hitting the roads and getting slapped in the face with -30+ degree winds/temps.
With that being said, my first thought as I looked at the boneless/skinless chicken thighs was….SOUP. Who doesn’t love a warm bowl of soup on a cold winter day?
SIMPLE CHICKEN SOUP
Ingredients
6 skinless/boneless chicken thighs (or breast if you prefer, but I find the flavor of thighs so much richer and they hold up better in soup)
6 cups of organic chicken stock
Noodles of your choice-if desired
2 tablespoons of unsalted butter
Extra virgin olive oil
2 tablespoons of flour (I use semolina flour)
2 cloves of garlic, minced
1 small onion, diced
2-3 stalks of celery, diced
2 carrots, chopped into bite size pieces
6 button mushrooms, chopped
1 tablespoon of parsley and thyme
2-3 pinches of turmeric to taste
Kosher salt and freshly ground black pepper to taste
You will need one deep sauce pan for the soup, and one fry pan for the chicken.
In the deep sauce pan melt the butter, and whisk in the flour until evenly distributed; about 3-4 minutes. Toss in your minced garlic, and cook for another 2-3 minutes. Slowly add in your chicken stock, and bring the liquid up to a boil. Add in your veggies, herbs, and spices and lower the heat to a high simmer. Cover the pan while it is simmering.
Next, heat your fry pan and coat with extra virgin olive oil. Season your chicken with salt and pepper, and seer on both sides. Cook through, and set aside to cool/rest.
Next, if you desire, cook noodles to the packages instruction, ensuring you salt your water.
Chop the chicken finely, and add to your soup. Total simmer time is about 30 minutes.
Serve with your favorite bread, crackers, or by itself! This dish will definitely be on my menu!
Enjoy!!
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Michelle
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Movin' it with Michelle 