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 …