Since February, I've been making and indulging in this nourishing homemade chicken soup (often playfully calling it Sunday savouries becoming Monday's magic), and just never got around to uploading the photos and doing the post prep with other a.m. work. This week feels very much like a week for little extra comforts in our lives and embracing each other even more so, with love, appreciation, and goodwill. It's simple, easy, and oh-so-healthy that the whole family (especially our kids), can enjoy together anytime of the year (just as love is)...
Here's what you'll need (Makes 4 tummy-filled bowl servings):
2 large leftover grilled chicken breasts
1 (900 mL) box of your favourite chicken broth (about 4 cups)
2 tablespoons olive oil
1 medium-sized yellow onion (peeled and chopped)
3 stalks green onions (peeled and chopped as below)
4 generous sprigs of fresh thyme (rinsed)
1 large fresh carrot (washed, scraped, and sliced in medium circular pieces)
1 large sweet potato (washed, peeled, and chopped in medium bite-sized cubes)
1 medium can (341 mL) summer crisp whole kernel corn (about 1 1/2 cups)
1/2 teaspoon minced scotch bonnet pepper (optional)
pinch of ground cumin
sea salt and ground white pepper to taste
In a medium pot over medium heat, add the olive oil and allow to heat. Add the yellow and green onions, carrots, 2 pinches of salt and 1 pinch of the ground white pepper. Sauté for about 3 minutes.
Pour in the broth and allow to come to a boil. Add the chicken breasts, sweet potatoes, scotch bonnet pepper, cumin and thyme and reduce to medium to low heat for 15 minutes. Then set to a low simmer, adding the corn to the pot and stir well.
Take the chicken breasts out of the pot and shred with a fork.
Add the shredded chicken back to the pot and allow all to simmer for another 5 minutes, checking for preferred taste.
Serve warm to hot as desired.