Chicken soup has always been a nostalgic dish for me. Tonight, with cold & flu season upon us, amid a pandemic, this warm, cozy and soothing staple was so comforting. I love taking care of my family and serving them this family favorite. Everyone has their own chicken soup recipe, and this recipe is my go to. I like to add fresh herbs to enhance the flavor & and help support and improve our immune system. I also like to throw in some tomatoes to give it a little more color and flavor.
This year, I decided to sign up for the The 607 CSA. I am in week twenty-four of twenty-six and have been getting weekly shares from local farmers that consist of mostly vegetables, a dozen eggs and alternating weeks of fresh pastured meats. It's been wonderful to support local farmers while learning new dishes with new vegetables. And what a difference in quality! In their words, "The 607 CSA is multi-farm Community Supported Agriculture project serving the Catskills and NYC."
This chicken soup has The 607 CSA carrots & Stony Creek Farmstead Chicken. The soup was so comforting not only in flavor and aroma, but even more in knowing that we are nourishing our health & fueling out bodies with locally sourced food. A wholesome soup and great for any night of the week, really. You can have this ready to serve in a little under an hour.
Ingredients
4 Carrots
4 Celery Stalks
1 Onion
1 Plum Roma Tomato
1 Whole Chicken
Rosemary (optional)
Thyme (optional)
Bay Leaf (optional)
Salt & Pepper to taste
Instructions
Clean and chop carrots & celery into bite sized pieces. Chop onion.
Place chicken in large soup pot. Throw carrots, celery, onion into pot. Fill the pot with water, making sure to cover the chicken. Toss in bay leaf & herbs. Turn on high on heat and bring to a boil. Once boiling, reduce heat to a simmer. Let it simmer for 30 minutes.
Remove chicken from pot. Allow to cool. Then remove meat from bones, and toss back into the pot. Chop tomato into soup.
Serve with your favorite noodles and top with pecorino romano cheese.
Comentarios