Guess what? I had a 3-day weekend of the unexpected variety – I guess freak snowfall can be good for something!
So just to put this in perspective, the above photo was taken while the pups were looking out the front door (duh) – only see at the bottom of the door where the snow is coming up above the glass? That’s at least 22 inches off the normal ground.
Yeah. ‘Twas a lot of snow. And we didn’t have a lot of food in our house to accommodate being snowed in. All I have to say is thank goodness for a random assortment of veggies and frozen chicken breasts.
Here’s the deal though – you totally don’t have to be snowed in to make and enjoy this soup! In fact we actually do have to go in to work today and I’m already dreaming about the bowl of warmth I’ll be enjoying from these leftovers. You can custom make it for the veggies you have on hand, serve it with a sandwich (you know, if you have bread and all) and call it a success.
That’s what I did, and I don’t see anyone fighting me on it.
So today, on this chilly Monday whilst we all wait for Spring to finally show up, I’d say take 30 minutes and make this soup…you’ll be glad you did 🙂
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 2-3 carrots, peeled and shredded
- 1 Russet potato, peeled and cubed
- 3-4 chicken breasts, fat removed and chopped into 1/2-inch cubes
- 1 10-oz box of frozen spinach, or a couple large handfuls of the fresh stuff
- 32 oz chicken stock
- 2 Tbsp cream (evaporated milk works great too)
- 2 tsp salt
- 1 tsp pepper
- 1 tsp thyme
- 1/2 tsp curry powder (yes, you want this in there!)
Heat 2 Tbsp oil in a large soup pot and saute the onions, peppers, carrots, and potato over medium heat for about 5-7 minutes. Push the veggies to the outside and add the cubed chicken and cook for another 5-7 minutes (the chicken won’t be done, but will finish cooking as the soup simmers). Add the chicken stock and spices and bring the soup to a rapid boil. Reduce heat to low, cover, and simmer for 20 minutes stirring occasionally. Once the potatoes are tender and the chicken is done, add the spinach and let simmer for another 3-4 minutes. Remove from heat and stir in the cream/milk. Ladle into bowls and cuddle up while you devour!