You would think a recipe for a chicken vegetable soup would be a pretty straightforward thing, but it never ceases to amaze me how far we’ve strayed when I see what people will call soup. The packaged options are just plain wrong with their list of 30+ ingredients (many of which shouldn’t be classified as edible) and so many recipes that I see still use some pretty awful ingredients. This recipe from Carry Vitt of Deliciously Organic brings it all back to where a soup should be — made with homemade chicken stock (it’s easier than you might think), pastured chicken, and an assortment of tasty vegetables and you’re good to go.
I have a secret for all my soups – sweat the vegetables. It’s amazing how you can transform the flavor of a soup with such a simple technique. I usually chop up some carrots, onions, celery and garlic, then throw them into a large pot with a few tablespoons of melted butter (remember, you want to eat your vegetables with a healthy amount of butter so your body can assimilate the nutrients properly). I put the lid on, lower the heat as low as it will go, and leave it to cook for thirty minutes. This creates a smooth, buttery base layer for your soups and stews.
