Soup for the Soul
My husband says he enjoys eating soup throughout the year. I’m glad because I do too! I was raised by a mom that made delicious homemade chicken and vegetable soup. These two soups were her specialty and I can’t even come close to replicating the taste. What I wouldn’t do to have a bowl of her delicious soup today….
There are so many different types of soup recipes and I can truly say I have tried a lot. I love vegetables so I gravitate toward the soups with these kinds of ingredients. Summer is approaching so it certainly makes it easier to pick up fresh vegetables and potatoes at your local farmer’s market. Or better yet, plant a garden with what you love so you can harvest your own bounty late summer.
I picked up a cookbook many years ago called “The SoupBox Cookbook. The Chicago based restaurant is no longer in business but their book is still in print – although for a hefty price tag. It is one of my favorite cookbooks and I highly recommend it!
Chowders are one of my favorite soups and I was lucky enough to stumble upon one a couple of weeks ago in a Whole 30 cookbook. It was a “Chicken Chowder” and I absolutely loved it. The colors and taste are fantastic and perfect for a cooler summer evening. I hope you will enjoy this recipe I’ve included in this blog.
I hope I have inspired you just a bit to dabble in soup making. It’s a wonderful pastime you can enjoy all year around and it’s one of the best types of comfort foods I know.
Bon appetit!
Chicken Chowder Recipe
INGREDIENTS:
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon paprika
- 1/8 teaspoon cayenne
- 1 pound chicken thighs (boneless)
- 1 quart chicken or vegetable broth
- 2 medium sweet potatoes, 1-inch cubed
- 1 head broccoli cut into 1-inch pieces (save stems)
- 2 cloves garlic, minced
- 1 jalapeno, finely diced (optional)
- 1 14.5-ounce can coconut milk
- 1 tablespoon fresh cilantro, minced
- 1 lime, juiced
- ½ small red onion, finely chopped
PREHEAT the oven to 350° F.
Mix the salt, cumin, paprika, and cayenne in a small bowl. Season the chicken thighs evenly with the spice mixture. Place the chicken in a baking pan and roast for 20 minutes. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board. Cut the chicken into 1-inch cubes.
While the chicken is roasting, add the broth to a medium-sized pot. Bring to a boil, then add the sweet potatoes. Cook over high heat until the sweet potatoes are fork-tender, about 10 minutes. Remove the sweet potatoes from the broth with a slotted spoon and set them aside.
Add the broccoli stems, garlic, and jalapeno (if you want the extra kick) to the broth. Reduce the heat to medium high and boil for 15 minutes. Add the broccoli florets and coconut milk, and continue to boil until the broccoli is very tender, about 5 minutes. Remove the pot from the heat.
Transfer the broth and vegetables from the pot to a food processor or blender and blend until smooth. Place the blended mixture back into the pot and add the cooked chicken, sweet potatoes, and cilantro. Return the pot to medium heat, stir well, and cook for 2 to 3 minutes to reheat the chicken and sweet potatoes.
Garnish the chowder with the fresh lime juice and finely chopped red onion.
