Fresh Herb & Chicken Soup

Thursday, February 12, 2015


Sometimes the sweetest and most refreshing gifts come in the form of good food and time together.

Cam is spending this upcoming weekend with three other guys in below zero temps climbing Mt. Whitney, which is the tallest mountain in the contiguous United States! Ahn and her girls are coming today and then we're heading out of town together with our babies. So Cam and I had a stay-at-home date this past Saturday night after we put John Shea to bed. He cooked! And not only did he cook for me, but he made an amazing meal! He made a roasted butternut squash sauce from scratch to go over four cheese ravioli and a green salad with all of my favorites in it: strawberries, blackberries, goat cheese, good croutons and nuts. It was absolutely incredible and he's promised to make it again soon so I can take photos and write down his recipe to share.

We eat together as a family every night but it's really special (and fun!) getting to have alone time with just my husband and so important and refreshing to refocus on each other. I adore him!


I made my Spicy Chorizo Vegetable Soup over the weekend too and when it ran out, which is always a sad day, Cam asked for more. The same soup, a new soup, it didn't matter, just more tasty soup please! And so this Fresh Herb & Chicken Soup was created, based off my Spicy Chorizo, but more calm. It's loaded with fresh herbs and vegetables, incredible with a good crusty bread alongside it for dipping, and like any good soup or meal does, feeds your soul as much as your belly.


Fresh Herb & Chicken Soup

1 quart organic chicken stock
1 yellow onion, chopped
3-4 large carrots, chopped
4 bell peppers, chopped
1 bunch of celery, chopped
2 zucchini, chopped
2 cans diced tomatoes + juice
1 can red kidney beans
2 cans cannellini / white beans, rinsed
red wine {about 1/2 cup}
1 rotisserie chicken or about 1 lb cooked chicken, shredded
EVOO
1/2 pint heavy cream 
about 1 C chopped fresh cilantro (parsley is also a nice substitution!)
about 1 C chopped fresh green scallions
about 4 TBS chopped fresh oregano or 2 TBS dried
about 1 TBS red chili powder
fine sea salt

The beautiful thing about this soup is it doesn't take long to make and makes enough to last for a few days. For Cam and I, it will usually give us three dinners and two lunches. If you're cooking for more people, consider doubling the recipe so you can have more free nights! :)

In a large pot, on medium heat, drizzle enough EVOO to cover the bottom and saute the onion until soft and translucent, about a minute or two. Add in all of the veggies and add a few generous glugs of EVOO with them along with a generous pinch of salt, 1-2 TBS. Stir and saute for about 15 minutes or until the veggies become tender. 

Add the tomatoes + juice, rinsed beans, wine, chicken stock, chicken and red chili powder. {I prefer not to use low-sodium chicken broth for soup - it loses a lot of flavor!} Bring to a boil. Simmer for atleast half an hour, though the longer the better. In a saute pan, combine 1/2 C of EVOO with all of the chopped herbs and allow the flavors to marry for a few minutes on low heat while you stir so they don't burn. Pour in the wonderful herb olive oil concoction to the soup along with the cream, simmer just a bit longer and taste; add in as much salt as needed to bring out the flavor! Serve with crusty bread and shaved parmesan on top. 

23 comments:

  1. This looks super delicious! Will have to give it a try on one of these icy February nights ;) Thanks for sharing!

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  2. YES. and i also really love JS holding the entire loaf of bread and taking a big bite out. The pic of him angry over the stolen pizza slice still makes me laugh!!! This is definitely getting made in my house this weekend!
    LOVE -- lanneybear

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    1. Hahaha he cracks me up. Everytime I shoot a recipe outside he is right there with me stealing the food! LOVE YOU. Let me know if you like it!

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  3. I made your spicy chorizo vegetable soup earlier this week with my boyfriend and we've eaten it with parmesan garlic bread for two dinners and now I've got a batch in the fridge for lunch. Can't wait to try this new soup!! Your recipes are delicious :)

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  4. I laughed out loud at that fantastic photo of John Shea eating the bread! Love it! Thanks for sharing!

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    1. Haha I wish there was audio on my photos because I was cracking up while taking it! Thanks for reading!

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  5. The picture of John Shea with the bread is a classic! He could be in our family, we're all bread lovers! :)

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  6. Love stay at home date nights. We have dinner has a family every night. One night a weekend after we put our 3 kids to bed my husband and I have a date night dinner at home. It is been so great for us!

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    1. That is wonderful. And so great too that you guys eat together every night. It makes me sad how many people we know now that don't!

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  7. you are suchhh a good queen, my tummy is growling! and oh those baby hands. soooo precious!!

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    1. hahaha ok, i meant a FOOD queen but a good one, too!

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    2. HAHA! Thanks, Britt!

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  8. THIS SOUP WAS AMAZING!!! Made it last night -- added tons of veggies (sweet potatoes were really good) and we have an entire pot of leftovers. My favorite soup in quite some time -- thanks Amanda!!

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    1. IM SO GLAD TO HEAR!!! Thanks for making it Lannapoo! Love you!

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  9. This looks soooo delicious!! Pinning it now! :)

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