I’m living in a new I-have-broth-on-hand stage of life and our soup season is better than ever. This is not because my soup is better than your soup, okay? I’m just saying we are actually eating soup these days and without a lot of effort. And on cold days and nights, our Minnesota souls are begging for it.
With the richest broth ever just staring at you in the fridge or freezer, you will end up with no excuses, and it will taste as if you went out of your way. But, you didn’t, and isn’t that what makes it the best?
After writing about broth and remembering how comforting it can be, all I wanted was some chicken noodle soup without the noodles. Without the noodles though am I just eating broth and chicken in every bite? More carrots? And this question led me to the grocery store hoping a forgotten vegetable would reveal itself to me. And it did! A random rutabaga.
I don’t remember the last time intentionally buying a rutabaga, and now I seem to have 2 in my fridge at all times. Does EVERYONE need to try more rutabaga? The answer is yes. Tim, however, thinks everyone now needs a puppy, I say just rutabaga. 🙄
The rutabaga originated as a mix of cabbage and turnip, sometimes called a swede which seems fitting. While sweeter than a turnip, and larger, they are covered with a little wax to keep the moisture in the root vegetable, so it doesn’t dry out. Vegetable peel off the skin, and when cooked it transforms into a slightly sweet and savory potato-like texture (but better?!). We LOVE them.
Between the homemade stock and the rutabagas, this simple soup has risen to be our fall and winter favorite so far. And without the noodles, you won’t be hungry but completely satisfied with every bite.
Here you go!
|Best Chicken Vegetable Soup|| |
- 1 tablespoon olive oil
- 2 chicken breasts with skin on and bone in
- 1 small yellow onion chopped
- 2 stalks of celery chopped
- 3 carrots chopped into thin coins
- 1 rutabaga peeled and chopped
- 8 cups of homemade or store-bought chicken stock or broth
- salt & pepper to taste
- chopped thyme and parsley
- Preheat oven to 350°.
- Rub chicken breast with olive oil and sprinkle with salt and pepper.
- Roast for 35 minutes until juices run clear, and skin is lightly starting to brown.
- Cool to the touch and remove skin, bones, and cut the chicken into bite-size pieces. Save the bones, skin, and pan juices for chicken broth!
- In a large stockpot heat oil and sauté onion until translucent and starting to brown.
- Add broth and bring to a boil. Turn down heat to simmering and add chicken, celery, carrots, and rutabagas.
- Cook for 15 minutes and taste to see vegetables are soft.
- Add salt & pepper to taste and add chopped parsley and/or thyme before serving.