Farmers Market Chicken Soup
Oh goody, one of my favorite parts of Fall is the opportunity to bust out some Chicken Soup! It’s getting chilly out there and this week’s Market Fresh Cooking recipe is savory, delicious and surprisingly easy to make. The market opens tomorrow at 8:00, come on over and get your chicken soup fixings from your favorite vendors.
- ½ rotisserie chicken, from grocer deli, deboned and bones steeped in about 3 cups of water for broth
- 4 cups chicken broth
- 10 oz. frozen baby lima beans
- 3 cups red potatoes, diced
- 3 bay leaves
- 1 ½ tsp. sea salt
- 1 tsp. coarse ground pepper
- 1 tsp. red chili flakes
- ½ tsp. ground cumin
- 1 cup cherry tomatoes, sliced in halves
- 2 cups celery, with greens and sliced
- Set the chicken meat aside. In a large heavy pot, put the bones and three cups of water. Bring to a roaring boil. Reduce heat to medium, cover and simmer for about 20 minutes.
- Use tongs to remove the bones. Let any of the remaining meat on the bones fall into the broth.
- Add the chicken broth, limas, potatoes, bay leaves, salt pepper, chili flakes, cumin and chicken meat. Blend. Cover. Cook on medium low for 30 minutes.
- Turn to simmer. Add the tomatoes and celery. Blend, cover with a lid and let the soup ‘steep’ for about 20-25 minutes. The celery will be slightly crunchy. The tomatoes will be tender.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!