Farm Fresh Chicken Soup
Created by Yellow Bell FarmCourse: Appetizers & Soups
Season(s): Summer
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 medium carrots, cut diagonally 1/2” slices
- 3 celery ribs, halved lengthwise, cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- handful fresh rosemary
- 2 quarts chicken stock
- 3 cups chunked cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat leaf parsley, finely chopped
Instructions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley right before serving.
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