"Spring" Chicken Soup

Warm soup + cool evenings

Spring has finally sprung! Or at least it feels like it, which means, in between house and garden projects, I have been inspired by these still cool evenings to make a warming but light, spring-y soup with lots of veggies and organic chicken which is gluten free and Whole30 compliant.  Having just started a Whole30 for the month of May with my Mom, I like to bulk up this soup with as many veggies as possible, however, for those not on Whole30, this soup can totally be bolstered with a scoopful of cooked wild rice blend of your choice for a heartier and version (for my husband).  If you are craving a more slurp able version, you can also add carrot or zucchini zoodles.  This recipe is such a satisfying dinner because it’s quick but the flavor is so developed and there’s usually enough for lunch the next day.  Having a meal in the fridge ready to go makes me happy because I don’t have to worry about making lunch in between weeding and painting (more on that later)!  This is my go to “cheat” chicken soup recipe because it doesn’t require you to roast a chicken or cook down the bones for stock.  You literally just need skin on chicken breast and some decent chicken stock and you can change up the veggies as well, sometimes I throw in the spinach or the kale from my fridge that it is looking like it might not survive another day for some added vitamins and texture.  Oh, and I promise I will post recipes besides soup recipes…  it’s just that it’s been chilly… and I like soup : )

Let’s talk chicken:  For this recipe you need skin on chicken breast to develop that cheat chicken stock flavor.  I have had good luck with bone in, skin on chicken breasts usually found in an assorted pack at the store.  I like Coleman (organic) griller packs since it has a variety of chicken pieces and I can use the breasts now and freeze the drumsticks to bake or grill later.  This recipe uses one large bone in breast or two boneless breasts, you can always bake off more in the oven for chicken salad or baked chicken for salad toppers.  Up to you.  I like to skillet “roast” the breast for the soup because it tends to get nice and brown which creates yummy brown bits in the pan = flavor.

Serves 4 or double recipe for lots of lunch-able soups

1 large bone in, skin on organic chicken breast or 2 skin on organic chicken breasts.

3 celery stalks, washed, cut into 1/4 inch pieces

2 carrots, washed, cut in half and cut into 1/4 inch pieces

1 onion, chopped 

1 shallot, diced

2 Tbsp Good olive oil, kosher salt, 2 bay leaves, 4 sprigs thyme

1 small bunch spinach, washed, tough ends cut off and roughly chopped.

Feel free to add torn kale instead and a handful of chopped mushrooms.

Rub the chicken skin with kosher salt, heat a non stick skillet and 1 Tbsp. olive oil until oil begins to shimmer, you want the skillet very hot to render the fat on the breast.  Place the chicken skin side down onto hot oil, do not move the breast while the skin is browning, when it is nice and brown (8-10 minutes) it shouldn’t stick anymore and you can flip the chicken to the boney side.  If using boneless breast these should take *half* the cooking time.   Once flipped, reduce heat and cook another 10-15 minutes covered until cooked through.  When in doubt, go to your trusty thermometer and stick into the thickest part of the breast, you want your chicken to be 165 degrees F.   Transfer chicken to cutting board and let rest 5-8 minutes. Save all drippings from chicken pan and cutting board, you will add to the soup stock for flavor!  I do not put the skin in the soup as I find that as it re hydrates it becomes rubbery… So eat it while crunchy… I totally do that… or maybe give it to your canine friend!  

While chicken is cooking, add the olive oil, onion, shallot and sea salt to a small dutch oven on medium heat and sweat until slightly translucent.  Add celery, carrots, bay leaves, thyme sprigs and 6 cups chicken stock.  Cook on a low simmer until carrots are soft (about 15 minutes) turn off heat and then add the spinach and stir.  Shred or chop your chicken breast, add to soup along with any drippings from board or skillet from cooked chicken.  Salt and pepper to taste and serve with a wedge of lemon…  the acidity brings out some nice flavors. Garnish with fresh parsley if you wish!

What to drink:

When I'm not on the Whole30 I love to drink a nice Rioja with this soup. It's light and not overpowering -  Montebuena Rioja 2014    $12.99+/-