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Garden Chicken Soup

by Alycia Louise

Ahhh, Chicken Soup. There is comfort in a bowl of soup. By nature most soups are warming and salty, both of which I crave as the months get colder and yucky. Every household has a few staple soups they make regularly, like tomato, chicken noodle, or a hearty stew (like my Coconut stew). But sometimes the staple soup just wont do. Maybe you’ve made it too many times already this season or  it just sounds boring. This is the time where you get creative in the kitchen and make something that sounds good to you that moment.

That’s how this soup was created. It was gray and stormy outside and the wind started to howl for the first time this fall. I had chicken thighs and vegetables from the garden at my disposal and I  just wasn’t feeling like my stand by chicken soup.

I turned on my spotify (I love to listen to music while I cook…. or clean… or do most things) and  got to work, tasting as I created and adding things that sounded good. It was so satisfying when it was done that I made it a few more times and found myself wanting that ‘garden’ soup again.

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Garden Chicken soup

Ingredients

Units Scale
  • 1 TBS Avacado or Coconut Oil
  • 4 Chicken Thighs (Bone-in and Skin on)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 Medium Onion (Diced)
  • 2 Carrots (Chopped)
  • 1 Stalk of Celery (Chopped)
  • 1 1/2 cups Corn kernals ( Or one can of corn kernals; drained)
  • 1/2 Bunch Kale (Chopped)
  • 3 Cloves Garlic (Minced)
  • 8 ish Cups Broth of choice (Chicken or Vegetable is best)
  • 1 tsp Ground Coriander
  • 2 Bay Leaves

Instructions

  1. Heat a large pot over medium heat and add 1 TBS oil.
  2. Salt and pepper the chicken thighs on both sides. Once the oil is hot add in the chicken, skin side down first, and cook until brown on both sides.
  3. Remove the chicken and allow to cool before deboning, keep everything.  Give the chicken meat a rough chop and set aside. Using a square of cheesecloth place the chicken skin and bones inside and tie it into a pouch and set aside.
  4.  Add the onion to the pot and sauté until they start to soften, then add in the garlic and cook for a minute.
  5. Add in the vegetables, broth, and spices. Make sure the broth covers everything, add more if needed.
  6. Add the chicken meat and the cheesecloth pouch. Put the lid on and cook for at least an hour before serving.

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