And as promised yesterday, here’s the recipe for Green Shredded Chicken Soup:
- 1 onion, diced
- 1 celery stalk, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tsp grapeseed oil
- 1 tsp dried herbs (I used 1/2 tsp thyme, 1/2 tsp basil)
- 6 C liquid (3 C low-sodium chicken broth and 3 C water)
- 2 C chopped broccoli florets
- 3 C spinach leaves
- 2 C frozen peas
- 2 – 3 C shredded cooked chicken meat
- zest of one orange
Heat oil in a large pot over medium heat.
Carrots, celery, onion. These 3 ingredients make up the base for pretty much any soup or stew. Put them in the pot, followed by the garlic and ginger. Cook for a few minutes until they start to brown lightly.
Add herbs, and a hefty pinch each of salt and pepper. Stir around for another minute, then add the broth and water. Turn up temperature to high and bring to a boil. Once it is boiling, turn down temperature to medium-low and cover. Let it simmer for 10 mins.
Next, add broccoli. Turn temperature up again to high and bring to a boil. Once boiling, turn down temperature again to med-low and cook covered for another 12 mins or until broccoli is soft.
Add peas and spinach. Cover for about 2 mins until the peas have warmed through and spinach has wilted. Turn off heat.
Use an immersion blender (or transfer in batches to a blender) to blend soup until smooth.
Ladle soup into bowls and top with shredded chicken. (We had gotten lazy and bought a rotisserie chicken from Costco for dinner a couple days ago; I shredded the leftover meat.)
Garnish with a little bit of orange zest.
Don’t let the strange colour of the soup scare you; this soup tasted sooo good! Even without the chicken. It was sweet and creamy and the oranze zest really made all of the flavours “pop”. And then the chicken gave it a nice savoury dimension.
This soup made me happy. 🙂 And as Len is feeling better today, I think it had a hand in making him feel better too!