Spring has finally sprung! The grass is showing shades of green. Soon we’ll spending hours and hours out of doors again. I can’t wait!
As soon as warmer weather hits, I am itching to trade in the creamy comfort foods for light and veggie filled suppers. In my eagerness I can forget about soup. Soup is great for all seasons. The nourishing broth and medley of vegetables provides plenty of vitamins and nutrients needed to sustain the increased activity of spring.
Speaking of activity, Saturday was brush clearing day. Until my husband decided to make it “Let’s climb a vine day”. After falling from over ten feet the day turned to “Let’s be thankful your husband is alive day”.
Broken ribs, collapsed lung, hospital admission, a chest tube…All in a day’s work, right?
As the hubby drifts to sleep I sit here being very thankful for many things. My precious guy being one of them. “Only” broken ribs being another, and that the “Café” (aka cafeteria) serves baby lettuce and whole rotisserie chickens. So much better than typical “What is it?” cafeteria fare. It was as I was eating said chicken that I remembered Spring Chicken Soup.
I love cooking in season. When I think of spring, I think of those first tender onions shoots and snow peas going into the ground for May harvest.
There’s a soup for every season and right now it is time for some comforting spring soup.
Spring Chicken Soup (Grain -free)
1 whole chicken (raw or left over roasted for more flavor)
8 cups of water
2 tbs salt
2 cup celery, leaves and stalks, chopped
1 large onion or about 2 cups green onion, chopped
1 carrot, chopped
1/4 cup of coconut oil or high heat tolerating oil
Approximately 8 oz brie cheese (trust me it’s good)
Last min add in’s
2 heaping cups of baby spinach
2 cups snow peas (frozen peas will do)
A squeeze of lemon
Salt and pepper to taste
Boil chicken in water and salt to make broth. When chicken is fully cooked remove bones. If you make this soup with the leftovers from a roast chicken it will be even better in flavor you can either put the chicken frame and water into a crockpot over night or simmer for a hour on stove. The longer the simmer the better the melding of flavors.
Preheat oil. Sauté flavor base ingredients minus cheese until tender (10 min) in oil.
Add flavor base to broth and cheese
Let simmer stove top
or in crockpot for 1 hr minimum on low (the longer the better)
Add in last minute add parsley, peas, and cheese. Simmer for 10 more minutes. Salt and pepper to taste.
Thanks for dropping by!