HB and I are gearing up for another batch cooking day. Broth is very nourishing, healing, and cheap so we like to have at least one broth based soup on cooking day. Instead of the regular chicken and rice soup, we're going to get a little crazy and try a different recipe!
'Tis the season for greens, so feel free to substitute whatever is in your garden or at the farmers market. Below is written for spinach and we plan to use a smattering of spinach, bok choy (the green parts), and swiss chard. Kale or collards would also be yummy.
2 cups each of chopped carrots, celery, onion, mushrooms
3 cups chopped potatoes
4-5 cloves garlic, crushed
8 cups spinach leaves, washed (or greens of your choice)
1 stick butter
3 cups cooked, chopped chicken (about half of a whole chicken)
4-6 cups chicken broth
1-2 cups cream
Melt butter. Sauté all veggies except the spinach in butter for about 10 minutes. Add broth. I like it pretty soupy, but keep in mind you will be adding cream at the end. Bring to boil. Add spinach. Add chicken after spinach is good and wilted. Slowly add cream. Taste as you go. Season to your likin'.