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!
Ingredients:
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).
Directions:
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!
Follow me on Instagram, @thatswhatsheeats and tag me when you recreate these recipes! You can use the hashtag #thatswhatsheeats so I can follow your food journey, too!
Happy Saturday!
-Aubrey
@thatswhatsheeats