The weather in Hawaii is getting noticeably cooler - though we're probably still looking at the 70s-80s. There's supposed to be a storm headed our way! Yikes! Anyways, I was in the mood for some soup, partly because of the weather and partly because Wes and I are fighting a cold.
It was simple and yummy and hit the spot.
Here's the recipe for my Winter Chicken Soup:
Organic bunch of carrots, peels and diced
4-5 Yukon gold potatoes, diced into 1/2" cubes
2 sweet onions, diced into 1/2" cubes
Organic chicken thighs (I used boneless, skinless) - have it salt and peppered, prior to adding to pan
3 cloves garlic, peeled
2 cans light sodium chicken broth
**cabbage, optional - I didn't have this available but it's really yummy with.
S&P
EVOO (for those of you who don't know, extra virgin olive oil.
Directions:
1. Heat frying pan on high, add evoo.
2. Crush garlic with knife, add to pan.
3. Add chicken (skin side down if it's not skinless) - let it be for a few minutes, let brown.
4. Cut veggies above as needed and have it ready.
5. Turn chicken on it's other side.
6. Once browned, add onions and carrots and bring heat down to med. Mix around.
7. Add chicken broth, bring back to high heat, add potatoes and cabbage
8. If it's not enough broth, add another or just add water (which is what I do)
9. Bring to boil, cover and reduce to medium heat and let cook.
10. Salt and pepper to taste, take off lid and just let simmer some more.
Enjoy! BTW, my measurements are always approximate because I do not measure things. Just add taste slowly because you can always add more and taste along the way.
Be sure to check this blog regularly for more recipes! Feel free to share your recipes with me too!