The Kitchen Sink Chicken Soup

Yeah, yeah. I took a little break from posting. So, what? Wait…you cared? You really cared? You hang on my every word? Yeah, well. I am THAT good.   :)   BUT, I have decided to change up my writing style a bit. In order to stay abreast of writing my most recent cooking, nutritional, eating and gardening endeavors, I have decided to look past that feeling of being behind and, quite simply, write less. I love adjectives and I love trying to help others envision EXACTLY what I am talking about. But, some of my favorite blogs, food or not, are more pictures and less writing, which I really like. These blogs include Simple Lovely, whose posts like “Scenes from the Weekend” show perfect little glimpses into and inspirations found amongst an ever charmed life. And then there’s Cupcakes and Cashmere. Originally from the North Bay Area, I believe, Cupcakes and Cashmere has turned taking photos of  fave outfits and mixing these photos with food followed by recipes into an art. Love love love. This style is key to ensuring that I keep my blog up to date in a timely manner and makes it more fun for me to write posts – I swear sometimes I feel like I am in high school again, putting it off until I just feel too overwhelmed with everything else that I am….see there I go again. With that, here is the latest:

I am sick and feel, quite frankly, like poop. But we always have dribs and drabs of all kinds of stuff in the fridge, so last night I thought it appropriate to make a one pot stop with everything I could find, leave the kitchen sink. This is leftover chicken, beet greens, leftover brown rice, fingerling potatoes and carrot soup. Here is how the dish was assembled:

#1: take on large yellow onion, chopped, and start to sautee in some olive oil in large soup pot (I used my large, oval Le Creuset)

#2: add chopped carrot, however many you have or want (I had one fat one leftover from a farmer’s market run two weeks ago, so it was still in pretty good shape)

#3: add chopped (in half) fingerling potatoes (a handful) – leftover from our last CSA box delivery (trying to shop at the Farmer’s Market more often and ride our new bikes (from Public Bikes - they rule) down there, instead of rely on (semi) local ingredients to be delivered to our door. Sautee all of these items together and toss in more olive oil if needed, any herbs you might want (I tossed in a few shakes of dried marjoram, thyme and oregano, Himalayan salt and pepper. Sautee until onion is translucent.

#4: add 1 box of vegetable or chicken stock, or can be homemade (I usually have either – I think this was around 4 cups) and then 1 1/2 cups of water, bring to boil.

#5: I had leftover miso marinaded chicken (about 1 breast), wakame sea weed (dried), some cilantro and beet greens leftover from the yellow beets we had for dinner earlier in the week (yes, you can treat them like any other green to cook), plus some already cooked brown rice (probably 2 cups). Dumped them all in the soup and put the heat down to simmer until the carrots and potatoes were cooked through but the carrots were still bright. Then added the greens and cilantro at the last minute. SOOOO tasty.

The soup on the second day – tastes even better!

More to come. EMBRACE chicken soup when you’re sick.