Making Vegetable Soup, the Shredded Chicken Edition

Hello there!

Something awesome happened yesterday, in the form of someone actually telling me that my brief disappearance from the blogging community was noticed, possibly even missed! Anonymous day-maker, you know who you are 🙂 Something so minuscule like a passing, “Hey, you didn’t post on your blog this week and I missed it,” had a profound impact and made me feel oh-so-special.

The reason for this absence that I just haven’t been feeling super great. For about three weeks now I have been feeling lethargic, achey, dehydrated, and generally run down. For the past few days I’ve become suspicious of the existence of a stomach bug.

So I decided to do something that I do sometimes….make soup. Vegetable soup. With shredded chicken! I’ve never made shredded chicken before, it turned out to be pretty straightforward. Boil, get fork, shred. 1, 2, 3.

 

Sometimes I use water with bullion cubes. The last time I made soup I used bone broth, which I was unfamiliar with at the time, and was enthralled with it’s many health benefits and high protein components. After tasting it I realized why. The amount of salt I added to counter the repugnant taste of the broth contradicted the detoxifying nature of the soup.

The broth. Plus the water I boiled the chicken in. I seasoned it with turmeric, oregano and thyme because they were the first spices I saw in the drawer.

I started with parsnips, carrots (baby or otherwise), and onion. I gave the parsnips a 5-minute head start.

 

And then, as usual, I ran out of room.

 

 

After letting this simmer for a few minutes, I threw in some zucchini and tomatoes, then began attempting to stuff as much of this field of kale as I could into the two pots.

 

It was so much kale. And no, this post has nothing to do with Pilates.

And then boom! Chicken!

Ta da.

 

 

❤ Cammy