Chicken Soup Sunday

I love cooking. It is 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. Utilizing a variety of complimentary meats, vegetables, and spices is a lot of fun and 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.

I decided to cook up a nice big pot of chicken soup today. 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 and they make up the base for stews as well. I am likely to use these other garden items in chicken soup, since leafy veggies go best with poultry and root veggies are excellent with beef, venison, or lamb.

The leafy varieties are:

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. It works.


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