Chicken & Vegetable Soup

Chicken & Vegetable Soup // Queen Smithereen

One Year: Chicken, Kale, and White Bean Stew
Two Years: My Favorite Mac and Cheese
Three Years: Toasty Pecan and Coconut Granola

Chicken & Vegetable Soup
2 boneless, skinless chicken breasts, rinsed in cold water and patted dry
1 yellow onion, diced
3 carrots, peeled and sliced into rounds
2 celery stalks, leaves removed, sliced thinly
3 sprigs fresh thyme, tied with string (for easy removal)
1/2-1 tsp turmeric (as desired)
1/2 tsp chili flakes
pinch of cayenne
sea salt and freshly cracked black pepper, as desired
3-4 small-medium-sized yukon gold potatoes with skins on, rinsed thoroughly and sliced into 1/2-inch thick cubes
3 scallions, white and light green parts only, sliced thinly

For serving (optional): celery leaves, fresh thyme, fresh parsley, freshly cracked black pepper

In a large, deep pot on high heat, add chicken, onion, carrots, celery and thyme sprigs and cover with 3 quarts water. Bring to a boil until chicken is cooked through. Once chicken is fully cooked (about 20 minutes), remove from broth and let stand for 5 minutes. Allowing the broth to remain boiling, strain vegetables from broth to allow broth to reduce; remove thyme. Once the broth has reduced, add turmeric, red pepper flakes, cayenne, sea salt, and pepper, then add potatoes and scallions. Meanwhile, use two forks to gently shred chicken breasts. Once potatoes are fully cooked through, return vegetables and shredded chicken to the soup and turn heat down to a simmer, about five minutes. Season to taste with salt and pepper. To serve, garnish with celery leaves, fresh thyme, fresh parsley, or my favorite: a TON freshly cracked black pepper. Keep soup covered and refrigerated for up to 3-4 days.


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