After making chicken stock recently, I wanted to use some of the leftovers to make a quick soup. After the second round of heating the stock, I strained out the veggies (carrots, celery, onion and garlic), then pureed them in the food processor. I added in some of the leftover stock (I was only able to pressure can 8 pints, and had another two pints or so left).
I grabbed a bag of frozen shredded chicken from the freezer, threw in a cup of frozen cranberry beans, and then raided the fridge for fresh veggies to toss in. I cut the corn off a couple of cobs, diced a red bell pepper, and then headed outside and picked a few kale leaves, which I cut into ribbons and threw in as well. One of the best things about soup is that it is so versatile!
This soup is fantastic! It is really flavorful–I love the texture of the pureed vegetables–it makes the soup so hearty and rich. Though I encourage you to experiment on your own, here’s the basic recipe I made:
- 1 quart chicken stock (4 cups)
- Veggies from stock making (2 large carrots, 4 ribs of celery, 4 cloves garlic, 1 large yellow onion) either softened from making stock or cooked until tender, then pureed
- 2 cups shredded chicken (already cooked–feel free to use rotisserie chicken if you have none made)
- 1 cup cooked cranberry beans
- 2 corn cobs, kernels removed
- 1 red bell pepper, diced finely
- 1 bunch kale (about 10 leaves), stems removed and cut into ribbons
- salt and pepper to taste
The soup was rich and hearty, super healthy, and after eating my dinner, I had about 3 pints of soup left. I filled three pint jars with the leftover soup, and decided to freeze them for later use, as my fridge was pretty full. So now I have at least three more meals ready to take to work, and the whole process took less than 30 minutes, due to the work I put in making the raw materials in advance.