Saturday, October 17, 2020
Here's the truth...the kids were getting a little sick of my famous chicken noodle soup so I knew it was time to mix it up a bit. Living in the South of France currently has brought so many new flavors and foods my way that I wanted to incorporate some of them in a soup. The champignons or mushrooms here are absolutely incredible! Mushrooms also add a creamy element to soups without having to add cream or milk. For the broth in this recipe you could certainly do a chicken bone broth like I do as a base for the chicken noodle soup or you could just cook the chicken in a a couple liters of water with aromatics and leek heads and carrots to make plain old chicken broth. It totally depends on the amount of time you want to spend and the richness of the soup. It will definitely be richer and healthier if you opt to cook the chicken bones overnight and make the bone broth to add the next day!
Start by adding the whole chicken and leek heads to about 2L of spring water boiling. Add salt. Let simmer for 45 min. Remove the chicken while keeping the broth on stove. Once chicken has cooled remove the meat and add to your broth. Here is where I prefer to put the bones in a liter of water and make bone broth overnight but totally up to you. Add the mushrooms, onions or leeks, fennel and before adding the lemon squeeze the juice into the soup then throw the lemon slices in as well. Add one tablespoon herbs de provence and one tsp sea salt. Cook on low simmer for about 2 hrs. You can serve warm and then the next day add your bone broth to the leftovers or just as is if you are not taking the extra step for the bone broth!
Voila! My favorite soup concoction that is dairy free and gluten free! If you wanted to make this vegan just remove the chicken and use tofu squares instead! Enjoy!
And just like that…it’s soup season!!! My favorite time of year!