It’s been awhile since I’ve posted, and now I find I have a bit of time on my hands. I hope you’re all doing well during this unsettling time. I’ve been attempting to keep things as normal as possible over here, and since the kitchen is my happy place, that means doing quite a lot of cooking.
A few people have reached out for me to share some of the recipes for meals I’ve posted on IG lately. I will do my best to write the recipes out for you all. As it goes most of the time, I don’t really measure anything (with the occasional exception of certain baked goods), so some of these will be a ‘best guess’ scenario.
I made a big pot of this soup yesterday. It’s got lots of good-for-you veggies, and was wonderful to sip on while I watched the rain. If you find you don’t have something in the ingredients list, I am available to help you find alternatives with whatever you do have, so reach out here, via email at email@example.com or on IG @dailysquaresdining. Also, feel free to adjust the recipe based on your preferred tastes, and let me know in the comments any alterations you’ve made so that we can all try new twists together.
Chicken & Vegetable Soup
2 onions, diced
5 carrots, cut into half rounds
10 celery ribs, sliced
1 container mushrooms, sliced (I used shiitakes)
1 whole head garlic, minced
1 Tbsp oil (I like avocado or algae, but olive or butter works as well in a pinch)
1 whole chicken, 6 chicken thighs or 4 chicken breasts, skin off, bone in
4 cups chicken broth or stock (I had bone broth on hand)
4 cups veg stock (you can make your own with scraps from above veggies)
1 lemon, sliced
1 Tbsp apple cider vinegar
1 Tbsp fresh thyme
2 bunches dill, chopped
1 bunch parsley, chopped
Salt and pepper to taste
Heat oil in a large stock pot over medium heat, and add all veggies, except garlic. Saute 5 minutes, then add garlic. Stir until garlic is fragrant. Add chicken pieces, then both stocks, and turn heat up to high. When soup comes to a light boil, add in lemon and vinegar. Reduce heat to a light bubble. Do not stir. Let simmer for 20 minutes.
Remove chicken pieces, and let cool. Toss in herbs, and allow soup to remain at a light simmer. When chicken is cool enough to handle, remove the meat from the bones, and add back to the pot. Salt and pepper to taste.