I’ve been feeling a bit under the weather the last few days and decided that I wanted to make some chicken soup. Not in the mood for traditional Chicken Noodle Soup, I decided to spice it up a bit to knock out whatever virus or allergen is plaguing me.
2 T grapeseed oil
1 large shallot, diced
1 tsp fennel seeds
1 tsp chili flakes
1 T curry powder
1 T cumin seeds (or 2 tsp ground cumin)
1 sweet potato, diced
2 stalks celery, diced
1 small zucchini, diced
1 small yellow squash, diced
1 can tomato paste
2 boxes chicken broth or 2 quarts homemade
4 chicken thighs, skinned, boned and diced (start with boneless, skinless thighs for a bit more money if you don’t have a good, sharp boning knife)
1 broccoli crown, cut into little florets
1 cup frozen peas
1 can kidney beans, rinsed and drained
1 bunch cilantro, chopped
juice of 1 lime
and salt as needed
In a pot large enough to hold all the ingredients, heat the oil over low. Add the shallot, some salt and all the spices. Mix well and allow the spices to bloom, meaning they become real fragrant. Add the sweet potato, cook 5 minutes, stirring occasionally.
Add the celery, zucchini and squash and cook 2 minutes. Move all the veg to one side and in the empty spot, add the tomato paste, stirring to cook about a minute then incorporate the vegetables and continue to cook 2 minutes. Pour in the stock and bring to a simmer. Cook until the sweet potatoes are softened. Add the chicken, cook about 10 minutes, until the chicken is cooked through. Add the broccoli, peas and beans and cook until warmed through, about 5 minutes. Add the cilantro and the lime juice. Taste and add salt as necessary. Serve with warm, crusty, buttery bread.