Chicken Soup Sunday

I love cooking – it’s a relaxing, enjoyable activity, and consuming a delicious kitchen creation can’t be beat. Some dishes that I especially enjoy making are soups, stews, and chowders, using a variety of meats, vegetables, and spices. I experiment with different flavours once in a while, or substitute one ingredient for another if I’m short on something. It doesn’t take a whole lot to make a great soup, with or without meat proteins!

Today, I decided to cook up a nice, big pot of chicken soup. I always use fresh herbs and ingredients, and wanted to list a few of my favourite veggies that I toss into it. Onions, shallots, garlic, and carrots are always used; they make up the base for my stews as well. In chicken soup specifically, I am likely to use these other garden items:

Kale (purple variety)

Bok Choy

Swiss Chard (rainbow variety)

Corn (fresh when in-season)


I used to put noodles in, because chicken-noodle soup was always a staple when I was growing up. After moving to Seattle and getting access to fresh vegetables and herbs, courtesy of the famous Pike Place Market, I began experimenting with the old recipe and tweaked it to where it suited my taste. I make it with chicken or tofu; either way, I think that it’s delicious. I also feel that it gives a healthy boost to my immune system, which is a bonus: good, healthy food, made with fresh ingredients, is one of the primary foundations of living a healthy lifestyle…and, it works!


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