24 May 2018 Cream of Vegetable-Asparagus Soup with Shredded Chicken (and important note about my website)

Before we get to this week’s recipe, please note that my website has been updated and for your convenience, the site now runs more efficiently and faster.  As always, feel free to stop by and check out:

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And now for the good stuff 🙂

Cream of Vegetable-Asparagus Soup with Shredded Chicken – This delicious soup is easy to throw together (as with most of my recipes!), beautiful to serve, and compliments any meat meal.  It’s also a nice change from chicken soup, if you are looking to jazz up your Shabbos menu.

Cream of Vegetable-Asparagus Soup with Shredded Chicken

(Note that this soup will be pureed, so it’s not necessary to spend time finely dicing the vegetables.  A rough chop will do.)

In a large stock pot, heat some oil over medium heat. 

Add in 2 onions, roughly chopped, and 2 (tall) stalks celery, chopped. 

Sauté the onions and celery for about five minutes over medium heat. 

Add in 1 large (raw) chicken bottom (thigh with drumstick attached), and continue to sauté for about 10 minutes, stirring to prevent the vegetables from sticking to the bottom of the pot. 

Add in 2-3 Idaho potatoes, peeled and chopped and 15 (whole) baby carrots (it’s not necessary to cut up the baby carrots).  Season the vegetables with black pepper to taste, 2 frozen garlic cubes and 2 frozen parsley cubes.  Sauté all together for about 10 more minutes.

To the pot, add in 2 bags (16 oz each) frozen pre-checked asparagus cuts (look for the Pardes brand in the freezer of your kosher supermarket). 

Sauté all together for about 5-10 more minutes. 

Add in one box (32 oz) low sodium chicken broth (I like the Empire Organic Low Sodium Chicken Broth), 8 c. cold water, 2 bay leaves, 1/2 Tbsp. salt.

Cover the soup, raise the flame, and bring the soup to a boil.  Once the soup is boiling, reduce the flame and simmer covered for 2 hours, stirring occasionally.

When the soup is ready, remove the bay leaves and discard.

Remove the piece of chicken from the pot, and transfer to a bowl or plate.  When cool enough to handle, skin and debone the chicken.  Using a fork and knife (or your gloved hands!), shred the chicken.  Set aside.

Using a fleishik (meat) immersion blender, puree the soup till smooth.  Return the shredded chicken to the pot, and stir to combine. 

Note: if you want more chicken in the soup, you can add in another chicken thigh.

Serve hot, preferably with a crusty roll on the side, or homemade challah alongside this delicious soup!

Happy cooking, b’tay’avon and wishing you all a good Shabbos!

Michal