Food: Dinner Tonight – Chicken Soup and Here’s Why

I normally do an inventory of what’s in my refrigerator the night before to see what dinner I can create from the ingredients  within.   Simply put, I don’t like when fresh food items go bad or expire. So, I make do with what I have – even if it means altering ingredients suggested in a recipe. Plus the fact, I do not have a slow cooker – so stove top it is  for this recipe

INGREDIENTS

  • 6 cups low sodium chicken stock
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 onions, chopped
  • 4 carrots, chopped    {Since I only have zucchini at home, and not carrots, I will substitute) 
  • 2 parsnips, chopped
  • 2 ribs celery, chopped  {Broccolini will have to do based on my inventory} 
  • 2 leeks, chopped
  • 8 peppercorns
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2-3 pounds bone-in chicken breasts or thighs
  • kosher salt and black pepper
  • juice + zest of 1 lemon
  • 3/4 cup dry farro
  • 1/2 cup fresh cilantro and or mixed herbs  – in my case parsley it is    {follow along here

{Photo and recipe source here}

Soup to be eaten with fresh baked whole grain bread from your local grocers – mine happens to be this one

and for wine – of course there is always wine – it has to be a cab(ernet) for me and I am willing to hunt this one down. 

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