Chicken Veggie Soup

-can you handle all this comfort?-

i've made this soup so many times and with so many variations that i hesitate to give a "recipe" for this other than one of those old school "hand-ful of this, dash of that" kinda of instructions. the invariable items here are firstly the stock - don't even thing of substituting with canned, i will disown you (no i won't) - use what i gave you, just trust me. secondly are the root vegetables, use whatever variations you want but always include them. Root veggies have a particular earthy sweetness that pairs perfectly with buttery, warm comfort of the stock. i know the poetic imagery is a little overbearing in that last sentence - sorry. there is a third, not to invariable but highly recommended addition: a parmesan rind. you should all be saving your parm. rinds. pop em in the freezer and save for moments like this. add to soup when you add the stock and remove as you are ladling into bowls / containers. if you've never used your rinds to flavor soup, start today and you will never look back. you can thank me later.

like i said; i've made this uncountable times in the past and every time its a little different depending on what i have in the frig. on that particular sunday afternoon. adding the dark greens and parsnip (as in this version) makes more of "take the fall chill off" dinner. try making with a bundle of large leeks and english peas for a lighter, summer friendly version. or leave the chicken out completely and make with white beans - !

POST 3: CHICKEN VEGGIE SOUP

1 1/2 tbs olive oil

1 large yellow onion, chopped

2-3 celery stalks, chopped

3-4 medium carrots, peeled, chopped

1-2 medium parsnips, peeled, chopped

3-4 stalks fresh thyme

1 bunch kale (about 4c), leaves only roughly chopped

2 qts homemade chicken stock

1 medium parmesan rind

3 - 1"strips lemon peel (use your potato peeler)

1c shredded chicken, reserved from roasted chicken if possible (more if you wish)

*in large dutch oven heat oil over medium high heat

*add onions, cook stirring until they begin to soften, about 5 minutes

*add celery, carrots and parsnips, cook stirring occasionally about 5 more minutes. season with salt and pepper

*add thyme and any other herbs (oregano is nice too), cook stirring until fragrant, about 1 minute

*add the kale and cook just to evenly begin to soften - should only take a minute or two

*add the stock, rind and lemon peel.

*bring to boil, lower heat and simmer uncovered for 20-30 minutes until the carrots and parsnips are cooked.

*add the chicken and simmer another 5-10 minutes

*taste for seasoning. remove the lemon peel and rind before serving / freezing.