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Nothing comforts quite like a steaming bowl of Homemade Chicken Soup. Spend some time on Sunday making a deeply flavored soup with extra chicken to use throughout the week.
4 Bone-in Chicken Breasts, skin removed 3-32 ounce boxes of low sodium chicken stock 2 cups water 2 sweet potatoes, halved 3 onions, peeled and halved 1 lb carrots, peeled and left whole 6 stalks of celery, trimmed and halved 1 bunch parsley, divided 1 tablespoon black peppercorns salt and freshly ground black pepper, to taste 1 whole lemon, squeezed (optional)
Directions:
In a large stock pot, add chicken, vegetables and parsley stems. Cover with chicken stock and water and bring to a boil. Add peppercorns and turn heat down to a simmer, and cook for about 2 hours, skimming and discarding any impurities that rise to the surface.
After two hours, carefully remove the chicken breasts, carrots, sweet potato & celery and set aside. Strain the remaining contents of the stock pot through a fine mesh strainer into another pot, pushing down on the solids to extract the flavor. Discard solids and set the pot with broth over a low flame and season to taste with salt and pepper. Pull the cooked chicken from the bones and add about 2 cups of the meat to the broth, reserving the rest of the pulled chicken for later in the week. Slice carrots and celery and add them to the broth. Save the sweet potato for later in the week. Let soup simmer for about 10 minutes and garnish with fresh chopped parsley before serving.
If you'd like, serve with cooked egg noodles, rice or couscous.
Also optional, we often squeeze lemon juice into my chicken soup, especially when feeling under the weather.
Skip the part of the recipe that directs you to grill the chicken. Instead, just sauté the leftover chicken in a little butter & a pinch of chili powder.
Salad of the Week: Fennel, Orange, Red Onion & Arugula
Stock your fridge with a hearty salad that will stay fresh throughout the week. Here's one of our go-to recipes:
2 heads of fennel, sliced thinly, some fronds reserved and chopped 4 Oranges (any kind you like), segmented 1/2 red onion, thinly sliced 2 tablespoons Olive Oil salt & pepper 1-5 oz container baby arugula
In an airtight container, layer the fennel, oranges, red onion and fennel fronds. Drizzle with olive oil and salt and pepper and let marinate in the fridge for a couple hours. When ready to serve, top a handful or two of arugula with the some of the marinated fennel. Drizzle with a bit more olive oil and salt and pepper if desired.
