It’s Day Four of the One Week, One Chicken Challenge. This is my first recipe with my awesome, organic homemade chicken stock. It’s pretty basic, but tastes amazing, and it’s in perfect time for the cold-front that blew in today.
Harvest Vegetable Soup
2-3 cups assorted autumn vegetables, chopped and cubed. (I used beets, pumpkin, zucchini, and yellow squash. Look for what’s in season in your area.)
2 Tbsp olive oil
4 cups chicken stock
1 cup rice, cooked and drained.
1 Tbsp fresh or 1 tsp dried rosemary
salt and black pepper, to taste
Sautee fresh veggies over medium heat 5-7 minutes, until they begin to soften slightly. For my recipe, I also used what was left of the beets, potatoes, and pumpkins that I roasted with the chicken on Day One. I also chopped up and added a zucchini, a yellow squash, and an onion. Be sparing with the amount of oil you use to sautee the vegetables. There is some fat already in the stock itself, and you don’t want your soup to end up too oily.
Once the vegetables are just a bit soft, combine them with your chicken broth in a large stew pot. Add rosemary, salt, and pepper, and bring to boil. Reduce heat, cover, and allow to simmer 15-30 minutes, until the vegetables are as soft as you like them. Add cooked rice to soup, simmer five additional minutes, and serve.