Soup of the Evening Beautiful Sou-oop

Sunday is soup day at our house.  Plenty of time for a long, slow simmer of broth fortified with lots of vitamins and flavors.

I keep a large ziplock bag in the freezer to add leftover vegetable cuttings (such as broccoli stems) and chicken carcasses for the foundation of my soup.  Toss them in a stockpot along with any other vegetables and herbs that you haven't used yet  but have reached their wilting point.  Garlic husks, carrot tops, celery butts (goes without saying you would trim off the root parts that may have hidden dirt) and other things you wouldn't normally use as well can be added, then rough chop - you will discard these veggies before finishing the soup but you will still get the flavor and vitamins they provide in your broth. Great way to clear out the vegetable bin to make way for my weekly pickup of fresh fruits and veggies from Morning Song Farm!*

Fill the stockpot to the brim with filtered water and simmer gently until the vegetables break down, at least four hours.  If I am low on chicken bones I'll add a can of organic chicken broth to the water.  When the soup has simmered long enough, strain the broth and discard all the vegetable matter and bones.  A piece of cheesecloth lining a colander works well for this.

Now you have a savory and healthy fortified chicken broth base for your Soup of the evening, Beautiful Sou-oop! 

I share the broth between the two-legged and four-legged people in my house.  Half goes towards Dog Soup so our furbabies can share in the goodness.  The other half works as the base for many of our favorite recipes.

Dog Soup

While chicken broth is simmering add the following:

Cut-up chicken

Celery

Carrots

Parsley

Blueberries

Rice

This of course can vary depending on what you have in the house; cook the veggies until they are soft and the rice is tender.  I add the blueberries last since they come in an already perfectly consumable form.  Avoid bones of course; also be aware of human food that can be toxic if eaten by your fur friends.

Next it's time for the human soup. :)

Grandma Lisa's Swedish Broom Soup

Chicken broth

Pearl barley, a good handful

Chopped white onion

Celery: stalk thinly sliced,  and tops chopped

Thyme to taste

Pepper to taste

Bay leaf

Little salt

Simmer vegetables and herbs until tender, about 30 minutes.  Remove bay leaf, serve, and pass the pepper grinder.  Great any time and works like a broom to sweep you out - excellent when you are feeling under the weather.

Asian Spring Chicken Soup

Chicken broth

Fresh chicken (raw - wash your hands dearies!), cut into bite-size pieces.  No bones.

Rice noodles (aka "rice stick" in Asian markets)

Stick of cinnamon

Lime juice

Scallions

Cilantro

Hot sauce (your favorite - I like Tabasco)

Pepper to taste

Little salt

Add cinnamon stick to broth; simmer chicken bites until tender, about 20 minutes.

Break rice noodles into pieces (they will be loooooong and folded over in the bag) and add to broth.  Simmer for another 10 minutes.

Remove cinnamon stick.  Ladle into bowls.  Squeeze fresh lime juice over soup (about half a lime per bowl) and add scallions sliced at an angle into 2" pieces.  Shake on hot sauce to taste and top with a big handful of fresh chopped cilantro.

A refreshing, light soup for Spring, and as all chicken soup is, excellent when you feel under the weather.  Easy to digest.

Fortified broth can be frozen for future use.  Enjoy your homemade beautiful sou-oop!

* Spring has sprung!  New Kids on the Block ~ check out the Gracie's new babies at the farm!