Soup isn’t a measured thing in my house. I find it is only as good as the quality of your ingredients, but I usually just throw anything & everything into a pot with some stock, and call it dinner. That’s pretty much what I did here, too. Ya’ll know me, leftover queen!
I used produce from my summer CSA, my favorite bone broth, and some extra protein.
Here’s how I did it!
2 cooked chicken breast, diced or shredded
1 lb cooked mini meatballs, or large meatballs diced. I used a local grocery store’s in house meatballs- quick, & clean ingredients.
32 oz chicken, turkey, or veggie stock. I used Erie Bone Broth, one batch of turkey, & one batch of chicken. (Code “aubrey” saves you 15% on online orders, my friends).
1 large clove garlic, diced.
2 large carrots, sliced.
2 cups fresh greens, chopped. I used Swiss chard, but spinach, kale, and arugula all work wonderfully.
1/2 cup fresh parsley, chopped.
1/2 cup fresh basil, chopped.
salt & pepper to taste.
(pasta & parmesan if you’d like it. I however, skipped both, and didn’t miss either).
1. In a large soup pot, sauté sliced carrots, diced garlic, and swiss chard for 3-5 mins over medium heat. Add both bags of Bone Broth, or stock!
2. Add diced chicken & meatballs, fresh herbs, salt, pepper, and bring to a simmer over medium-low for 30 minutes with the lid on. Eat when you’re ready, but it is for sure better the next day after all the flavors have married overnight! I sprinkle my bowl with fresh cracked pepper and fresh parsley.
PROTIP: If you want to add pasta, like I did for Aly’s bowl, cook your pasta separately and add to hot soup as you serve. I avoid cooking pasta into soup because as it sits in the fridge, the pasta gets super soggy and absorbs all the broth, no thanks!
As always, thanks for hanging out!
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