Thursday, January 30, 2014

Baked Chicken and Vegetable Soup

chicken soup with white beans, parsnips, and mushrooms

This baked chicken soup happens to be made from the roasted endive, parsnips, and mushrooms that I made earlier in the week, I was starting to burn out on roasted vegetables and decided to dress them as soup, and realized that I love making soup. It's so satisfying and creative, actually at the last minute I decided against the endives and ended up throwing them out. Meep, but the soup was better without.

But anyway, this soup always starts with the olive oil, onion, celery, carrots, and thyme, and ends with canned beans and the extra chicken you roasted earlier in the week, and what goes on in between is up to you and your refrigerator.

olive oil
an onion
two celery stalks
2 carrots
4 cups chicken stock
roasted parsnips
roasted mushrooms
1 can beans
4 baked chicken thighs

Heat the oil in a saucepan over low heat.

Peel and dice the onion and add it to the pan. Scrub, trim, and dice the celery and carrots, adding them to the pan as they're diced. Turn up the heat, sprinkle in a little thyme, and saute the vegetables until they're translucent and a little bit golden, about ten minutes.

Meanwhile drain and rinse the beans, and dice the chicken.

Add the stock, roasted vegetables, beans and chicken. Bring to a strong simmer over high heat, then turn the heat down to low and simmer for twenty minutes.