A Wintry Mix of Soup

The weathermen in DC couldn't seem to agree on how much snow we'd get yesterday. Last I heard Friday night, we weren't supposed to get more than an inch or so. We were pleasantly surprised to see giant flakes quickly accumulating upon waking up Saturday morning. It was the perfect day to sit back with a hot beverage and watch the beautiful scene outside. The birds were going crazy on our feeder and the boys (Jack and Milo, our cats) couldn't get enough; they were whining at the back door most of the afternoon.

Gorgeous cardinal in our backyard

Mr. Cardinal is nice enough to share the feeder with the masses

Jack and Milo, tuckered out from all that bird-watching

When I see snow falling, the first thing I usually want is a big hearty bowl of soup. What better day to use my homemade chicken stock?? This wasn't so much a recipe as it was a clean-out-the-fridge venture, but I'll try to recreate it best I can below. You can really use whatever veggies you have in the fridge and add as little or as much of each based on your preference.

Homemade Chicken Vegetable Soup

Olive Oil

2-3 stalks celery, chopped

3-4 carrots, chopped

1 onion, chopped

2 cloves garlic, chopped

Fresh and/or dried herbs (I threw in some red pepper flakes, rosemary and thyme)

2 boneless, skinless chicken boobies

1/2 cup white wine

Chicken Stock (~4 cups?)

1 15 oz. can chopped tomatoes

1 red bell pepper, chopped

3/4-1 cup frozen peas, thawed

1-2 cups frozen chopped spinach (or 2-3 cups fresh)

1-2 cups bok choy, chopped

Salt and freshly ground black pepper

1 cup uncooked wild rice mix

Heat a glug or two of oil in a large pot over medium heat. Add the celery, carrots, onion, herbs, and some salt and pepper; cook, stirring often, for about 2 minutes. Add the garlic and chicken; cook for about 2 more minutes, letting the chicken brown a little. Add the wine and stir with a wooden spoon, scraping the bottom of the pot to remove any stuck bits. Add the chicken stock, tomatoes, and some water if you want (I added 2 cups). I also added about a 1/2 cup of leftover country curry sauce from Friday night's dinner to add spice. Some might wonder why I would have brought home just a 1/2 cup of leftovers; clearly, those people have not been to Nava Thai in Wheaton. It's a magical place. But I digress... Bring to a boil, stir, then cover and reduce heat to low. Cook for 2-3 hours.

Meanwhile, cook the rice separately and set aside.

Toward the end, remove the chicken and shred the heck out of it. Return it to the pot. Add the bell pepper, peas, spinach, bok choy, and rice. Bring back to a simmer and cook for a few minutes to heat through. Season with salt and pepper to taste. I found that I had to add a bunch of salt, probably because my chicken stock wasn't as salty as the store-bought "low-sodium" broth. Oh! And cholula. Can't forget that.

Serve the soup with the beverage of your choice (I went with a mimosa!). Sit back, watch the snow fall, and enjoy!