Chicken Soup for the Soul

OK so I get a little crazy each week at the farmers market and then get home and realize I have a ton of fresh vegetables that need to be eaten NOW!  Forget about looking up recipes and having all the right ingredients!  It’s call “Use up whatever is in the Fridge Cooking.”  BUT it better be healthy and taste good!

So I ended up with lemon grass, um yes, the GRASS…leeks, crazy colorful carrots, yellow squash, organic celery, kale…You get the picture, whatever looked fun and adventurous and would keep my family healthy and full for at least a couple days!

Plus a couple years ago I planted an herb garden that is in a part sun, part shade and has irrigation going to it so it is beyond bountiful…

I also picked up an organic whole chicken because I absolutely believe going from an organic farmer to our table is the healthiest way to eat fresh and free range plus hormone, corn and soy free.  It’s a little more expensive but as opposed to the health of my family, it’s a lot cheaper than being overweight and sick…

I simply put the chicken, garlic and herbs including lemon grass to boil for a little while then in with the leeks, celery and carrots, salt and pepper and cooked until the chicken fell off the bone and while deboning it, added the squash, egg noodles and kale into the incredibly delicious broth.  I’m probably forgetting a ton of steps but it’s really hard to wreck a homemade pot of soup as long as it is loaded with fresh veggies and herbs like rosemary, thyme, parsley, oregano, basil, garlic AND you don’t overcook the veggies.  Warm, filling, healthy and comfort food that I hope my children remember me making when they are older…Nothing like chicken soup for the soul from momma with love!

Love and chicken soup,

LL