These ingredients may seem simple, ho-hum even, but when combined they somehow work wonders (we think it’s the secret ingredient) to deliver a delicious, satisfying and healthful soup to warm your soul all winter long.
Knob of unsalted butter
1/2 large onion, chopped
5-6 pieces celery, chopped
4 large carrots, chopped
Low sodium vegetable broth
Dark meat from a roast chicken (reserve bones)
Parmesan rind (KEY! secret ingredient)
Fresh ground pepper
1/4 teaspoon sea salt
TIP: make this vegetarian by using Cannellini beans in place of the chicken.
Heat your butter and onions in the soup pan over medium-low, stirring frequently to brown the onions.
Use this time to chop up your celery and carrots, to size preference. We like rough, ½ inch pieces to get the perfect tender-but-not-too-soft texture.
Add the remaining vegetables to your pot and give everything a good stir to distribute flavors. Let this steam for 5-10 minutes.
While that’s steaming, pull the dark meat from the legs and thighs of your roast chicken, save the rest of the meat to use at another time (on salad for example). Set the dark meat aside but put the leg and thighbones into the pot with the vegetables.
Fill your pot with vegetable broth until everything is just covered. Throw in your bay leaf, parmesan rind, crack in your fresh pepper and sprinkle in some salt. Bring the mixture to a boil, then turn the heat down to a simmer and cover. Let this simmer for about 20-30 minutes or until the vegetables are tender.
Then remove the in-edibles (bones, rind, bay leaf) and stir in your pulled chicken. Cover again and let simmer for 5 minutes more.
Serve with crusty bread and a simple salad. Serves four.
What homemade foods warm your soul during the chilly winter months?
Image via How Sweet It Is