Peace family, I love this time of year! While I don’t enjoy working outside in the heat, I still enjoy gardening when I can, and I love all of the fresh fruits and vegetables that are coming into season! I have a lot of friends who garden, and they are so generous as to bless me with the bounty of their yards!
Here is some soup I made to use up some of the veggies I had on hand this week. It is brothy with a fresh, sweet flavor. You could always make it with actual noodles, though I thought the zucchini was pretty fun. I also feel like this soup would be particularly good with potato gnocchi, and you could cut out the potatoes. You could also add peas, tomatoes, corn, and any other seasonal vegetables you fancy!
You will need:
3 cups of left over roasted, chopped chicken (you could still make this with fresh chicken; see the notes)
About 6 cups of broth, or however much you need in order to cover the vegetables
1 onion, chopped (I used a purple one)
4 small green onions, sliced in rounds (white and green parts)
1 garlic clove, minced
2-3 celery sticks, sliced (from the Texas A&M Howdy Farm)
About 3 carrots, chopped into rectangles (carrots a friend/house guest left in my frige after she returned to Colorado)
one red potato with the peel on, chopped into little cubes (from my mother’s garden)
2 zucchini, sliced thinly into fettuccine-sized “zoodles” or smaller.
About a teaspoon of fresh, chopped dill, a sprinkle of dried thyme, a sprinkle of nutmeg, a dash of turmeric (I like my chicken soups to be on the golden- colored side, plus turmeric is great for joints) plus salt and freshly ground pepper to taste (my neighbor Cynthia has the best herbs!)
First, heat about 1-2 tablespoons of butter or ghee in a large pot. Cook the garlic, assorted onions, and celery over medium to medium-high heat, stirring occasionally, until the onions get a little translucent. Add the broth to cover (if you are using raw chicken, add it at this point and simmer it until it is tender before the next step, then remove bones and chop if necessary). After the broth, add the potato and carrots, herbs and spices, and bring to a simmer. Cut the zucchini into noodle-like slivers, then add them to the soup, as well as your cooked chicken. The “zoodles” will probably only take about five or six minutes to become tender, depending on how thinly you sliced them. Think about how good God is and the food that he provides for us. Enjoy!