Chicken Soup!

I’ve never been a soup person, but I’ve recently learned to tolerate them and now that I am finally back in a real winter climate I’ve begun to actually appreciate them. I have two soup recipes for you, and I’m starting with my favorite.

I wanted to make a chicken soup without noodles, and I think carrots are boring, so I did what I always do and started throwing things together and crossing my fingers.

For this chicken soup I like to use:

• bone broth chicken/beef/lamb doesn’t matter [usually 2 quarts]

• 2-4 celery ribs

• 1 entire bok choy [or two if it’s small]

• a whole onion, diced

• a whole head of garlic, minced

• two leeks, chopped

• the meat & skin off a whole baked or rotisserie chicken, chopped

• SALT + pep

• bacon strip cut into big bits

• 6-8 eggs, whisked with salt

• herbs + spices
  -cumin
  -curry
  -oregano
  -thyme
  -chives
  -ribbon garlic
  -basil
  -chili pepper
  -fresh grated ginger

>>It’s also really good with chopped fennel root.

1. Begin by heating up the broth with the herbs and spices, in a large stock pot over low heat.

2. Sauté the onions, leeks, and bacon in huge globs of butter until browned.

3. Once browned, add the garlic sauté until also lightly browned.

4. While you wait for your onions to brown, wash and chop your veg, grate your ginger, and chop your chicken.

5. Once the onions and garlic are done add them to the warm broth, along with the white of the bok choy and the chopped celery.

6. Give ‘em a minute and then add your chicken.

7. Once the bok choy is soft enough for your taste slowly whisk in the whisked eggs on a med/high temp, let it boil softly for about 30 seconds while stirring and then serve!