I love these days. Cool and overcast on the outside yet warm and cozy on the inside. October is such a beautiful time of year and I love how it just slows everyone down from the summer and encourages you to spend some time inside.
Make the indoors even better with the aroma of soup bubbling on the stove.
Here is this weekends recipe for a healthy chicken and veggie soup.
2 chicken breasts
Salt & pepper
3 garlic cloves
3/4 cup fresh parsley
1/4 cup butter
1 tsp paprika
1/2 tsp thyme
1/2 tsp crushed pepper flakes
900 mls chicken stock
2 celery sticks
1 large carrot
1 large red pepper
10 cremini mushrooms
Heat a soup pot with butter and crushed garlic. Chop up the parsley and add. Then cube your chicken – season with salt and pepper and add. I cooked this on low and then added in the rest of the spices.
Let this sit for 10 minutes then add in your stock. Chop all your veggies and add.
I love making this in the morning and just letting it sit on low till lunch so the flavours really produce. or I’ll just shut off the stove and let it sit for a while after it’s all done cooking.
You could also easily add rice or egg noodles to this if you wanted a starch carb.
This was my first soup of the season. Lots more to come.