Erins’ Mmm-Chicken Soup
One of my favorite things about being on the broth train is how easy it can be to make an awesome meal, like Erin’s mmm-Chicken Soup! I admit prepping the broth can be a bit time consuming, but once you find a method that allows you a constant supply of broth, meals are deliciously streamlined. ANYONE CAN EAT THIS SOUP AS OFTEN AS THEY LIKE EVERY DAY. Maybe I spice it up a little with some cayenne, avocado, fresh herbs or add even bolder flavors like fish sauce, coconut aminos & ginger.
I just can not get enough chicken soup. Here is my basic, make you say “mmmmmchickenmmmm” just can’t get enough of Erin’s Chicken Soup. This soup, is loaded with tons of Real Salt, which makes it mineral rich and flavorful. I enjoy mine with a probiotic beverage like blueberry water kefir soda on the side–this is my idea of a good time. I know that this soup tastes especially awesome after a sweaty workout or for those avoiding sugar.
You can substitute all kinds of greens in this soup: bok-choy, kale, swiss chard, mustard greens…. HOWEVER, my go to is plain old green cabbage. This soup will give you a very new appreciation of the tasty satisfying sweetness I love about green cabbage. Plus cabbage is cheap. It can last in your fridge for days upon days (even unwrapped with a big chunk cut out of it as I can be known to do) and like the other veggies I put in: mushrooms, carrots & onion, cabbage is loaded with vitamins. This soup is gonna make you say– mmmChicken with joy, because it tastes as good as you get to feel when you eat it. Broth it up, my dears, broth it up.
2 C Cooked Chicken, pulled or chopped
*I mainly make this soup conveniently using the meat leftover from broth making or I roast up a few well salted chicken thighs with a little Fat at 425 for 25 minutes. To me, roasting the chicken on the side, pulling the meat and adding the meat to the soup at the end has the best flavor, plus I snack on the crispy skin and use the bones in another batch of broth. Another option is to cook the raw chopped chicken directly in the broth with the soup, if you had some chicken breasts to use up this method could be ideal.
2 C Mushrooms, wiped with a damp cloth, quartered or sliced raw
3 Carrots, peeled & sliced
3 Celery Stalks, rinsed, trimmed and sliced
1 Yellow Onion, chopped
1/4 Green Cabbage, chopped or green of choice
3 Bay Leaves (I’m obsessed and love love love the flavor of bay leaves, aka laurel)
2 Qts Chicken Bone Broth
Real Salt to Taste
3 T Cooking Fat of Choice ( I use what I got and if I have duck fat I use that for sure)
Heat a sturdy pot over medium high flame then add fat to melt followed by the mushrooms. As my husband like to say, I fry ‘em up till they are golden brown. It takes around 8 minutes or so for the mushrooms to be cooked to my liking so I usually prep my other veggies at this time. If needed add more fat to the pan, enough to lightly coat the bottom along with the vegetables and add the onion and cook for 2 minutes until the onion softens.
Next add the carrots and celery and toss with the onions and mushrooms and cook for 2 minutes, this is when I usually cut the cabbage. To the pot add the bay leaves, Real Salt & the chicken broth and bring up to simmer and cook around 5 minutes or until the veggies are beginning to soften. I finish the soup by adding the cabbage and cooked chicken and taste for seasoning. Once the cabbage is cooked you have soup for your bowl, soup to share, and soup for later.
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