On rainy cool November days there’s nothing I want more than soup. There’s something special about soup and its wonderful abilities to warm your soul and make the impending winter sound romantic and cozy. Soups are a labor of love (and time) so often we end up going with our BFF Seamless, but every time the delivery is one big bowl of salt. Might as well just start stuffing salt straight out of the container. So don’t be afraid, grab your largest pot and we’ll show you how make an amazing soup so you don’t have to have a protein shake for dinner (again).
First, go with skinless chicken thighs because they give more flavor to any broth based soup. Brown thighs about 4 minutes on each side on a cast iron skillet (for added flavor) and put aside. Once cooled, shred the meat and reserve the bones! We’ll put them back in the broth in just a few.
Add one medium chopped onion, 4 chopped carrots, 3 chopped celery stalks. Quick tip: make sure everything is relatively the same size so it cooks evenly. Add some red pepper flakes and continue sautéing until the onions are translucent and the carrots are a bit caramelized.
In a large pot, combine the chicken thighs, veggies and eight cups of low sodium chicken stock. Now here’s where we add that extra added flavor that doesn’t come from three pounds of salt. Add two stalks of lemongrass, chopped herbs (I had dill and cilantro on hand), fresh ginger and the juice of four lemons. Bring to a boil first and then lower the heat to medium/low. Let simmer for about an hour or so while all those wonderful flavors come together. Take off the heat and add some fresh baby kale.
This soup is especially good when you get that dreaded season changing cold and there’s a marathon of SVU on. I guess you’re going to have to call in sick tomorrow and start your weekend early. Grab a bowl and enjoy!
- 4 medium chicken thighs
- 1 medium onion chopped
- 4 smallish carrots chopped
- 3 celery stalks chopped
- 1 tbsp red pepper flakes
- 2 stalks of fresh (or dried) lemongrass
- 1 tbsp of fresh ginger
- 4 lemons, juiced
- a bunch of chopped herbs to your liking
- 2 cups of fresh kale