I have this weird idiosyncrasy where I don’t like room temperature food that’s not supposed to be that way. Does that make sense? Like, I need cold food to be cold and hot food to be hot in order to enjoy it. I also hate ice cream with crunchy bits in it. I’m weird about texture, too.
I’m weird about a lot of things, if we’re being honest.
Anyway, I think this is why I’ve posted on soup about 6,000 times on this blog. I love soup! It’s so HOT and it’s so FORGIVING and it’s so…CUSTOMIZE-ABLE. You can literally turn anything in your house into soup so long as you have a stove and running water. Last week I concocted this delightful summer chicken soup because 80-degree weather be damned, I missed soup. A recent trip to the farmers market had left me with an absurd amount of produce and it was either soup or a vegetable plate and I’m not a vegan or a rabbit, you guys.
SUMMER CHICKEN SOUP
makes a bunch of soup
2 tbsp. olive oil
1/2 sweet onion, diced small
3 carrots, peeled and diced small
1 celery stalk, sliced
about 2 lbs. small potatoes, diced into 1/2″ pieces
1/2 red pepper, diced small
3/4 cup chopped green beans
2 garlic cloves, minced
1 cup chopped asparagus
1.5 cups sweet whole corn (fresh is best!)
1 cup cherry tomatoes, halved or quartered
2 boneless chicken breasts, cooked (or half-cooked) chopped small
4 cups chicken stock
basil, thyme, and/or parsley
***optional: 2 tbsp. butter, 1/3 cup half-and-half
1. Heat olive oil in a large dutch oven over medium-high heat. Add the onions, carrots, celery, potatoes, pepper, green beans and carrots and cook about 5-7 minutes or until beginning to brown (season well!) Add the minced garlic and cook about 2 minutes more but be careful not to burn.
2. Add the 4 cups of chicken stock to the vegetables and bring to a boil. Once boiling, reduce to a simmer and add asparagus, corn, tomatoes, and chopped chicken and cover. Simmer covered for at least 15 minutes or until everything is cooked through (check the potatoes and chicken for doneness particularly.) If necessary, add a little water to the soup to supplement the chicken stock.
3. Before serving add chopped herbs if using, butter, and half-and-half and simmer for another minute or so. Serve with crusty bread and cheese and/or sour cream on top.
This recipe is the best because you can literally make it with whatever’s in your house. Got beans? Throw them in! Bacon? Heck yes, add bacon. Just add the stuff that needs the most cooking during the first step and the rest later…almost everything can cook until tender in 15-20 minutes of simmering.