What came first, the chicken or the stock?

Hi, friends!  Happy Monday!

Back with another ressie for ya.

Once a month, I make stock.  Whether it’s chicken, beef, bone, dashi or seafood, homemade stock brings whatever you’re putting it in, to the next level.  It’s worth taking the time to make.  And the best part is, most stocks really don’t even take that long to make.  Win-win.

So first, I’ll tell you how to make easy-breezy, super good chicken stock and then I’ll give you a ressie for a heart warming chicken and vegetable soup that is totally bomb.  Bi-weekly staple in the Boucher home.  Simple, healthy and fab.

:: Chicken Stock ::

2 organic, free-range chickens

Couple of onions, quartered

Few carrots, peeled and quartered

Few celery stalks, peeled and quartered

10 whole garlic cloves

Handful of whatever herbs need picking from your garden or cleaned out of your fridge

Few peppercorns

Any other veggies that need to be used or tossed

*Throw everything in a pot, cover it with water, bring it to a boil, reduce it to s asimmer and let it bubble away for four hours. Skim the froth off the top of from time to time.

Strain it. Use it. Love it.

Freezes great too, for future use!


Chicken, Vegetable & White Bean Soup

tablespoon coconut (or your favorite cooking) oil

1 large sweet onion, chopped

3 carrots, peeled and chopped

3 celery stalks, chopped

5 garlic cloves, roughly chopped

2 cans organic cannellini or navy beans

1 tablespoon dried oregano

1 tablespoon dried thyme

2 quarts chicken stock

2 lbs. organic, boneless-skinless chicken thighs, diced

3 zucchini, largely diced

Any other veggies you love or have on hand

Salt and freshly-cracked pepp

Fresh herbs for garnish~

Sauté the onions, carrots and celery in coconut oil over medium heat, until softened, about 10 minutes. Add the garlic and sauté until fragrant, about 1 minute.  Add the beans with liquid, oregano, thyme and stock and bring to a boil.  Add chicken, zucchini and any other veggies and bring to another boil.  Reduce heat to a simmer and season with salt and pepp.  Let the soup simmer for about 45 minutes and finish with fresh herbs. ( Dill and chives are my fave garnishes for this soup but any herbs would be tasty)

Bon Appetit!

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