It’s been pretty soggy around here today. Felt like a good time to work on a soup post.
Last year we started roasting whole chickens at home a couple of times a month. I loved having them around because: what served as a dinner one night turned into the following day’s chicken quesadilla, chicken salad sandwich, soup, salad, or pasta protein. And these days, I’ll take any opportunity to get ahead of the game.
Here’s a spring (or Mexican) spin on my Nana’s traditional chicken soup:
- 4 1/2 cups of chicken stock (I try to keep some on hand in the freezer but the boxed low-sodium stock is tasty too. Click HERE for a tasty homemade stock
- One medium onion (diced)
- 1 clove of garlic (minced)
- 6 ounces of frozen or fresh corn
- 2 cups of cubed chicken – if you don’t feel like roasting a chicken grab a pre-roasted chicken from your local deli (or Costco).
- 2 large carrots ( peeled and sliced)
- 8-10 spears of asparagus (cleaned, trimmed and cut into 1″ pieces)
- 1 lime (sliced)
- 1 avocado (cut just before serving the soup)
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- fresh cilantro (trimmed)
- 1 bay leaf
- 1 tbsp olive oil
- Salt to taste
Heat olive oil in a large saucepan over medium heat. Add onions and garlic, pepper, bay leaf and oregano. Sauté 2-3 minutes until onions are transparent. Add chicken, carrots and broth and bring to a low boil. Reduce heat and simmer until carrots are cooked but not soft. Taste for seasoning. Add asparagus and corn and simmer for a further 2-3 minutes. Serve and garnish with fresh lime, sliced avocado and cilantro.
p.s. If you’re not going to eat this right away I would suggest that you hold off on the asparagus. Nobody likes mushy asparagus. Instead, blanch and chill the asparagus and add a minute before you dish out. It will maintain some of its delicious crunch that way.
Happy long weekend to you!