Soup is one of my favorite meals to make. I love that it is so simple, yet at the same
My sister has taken to calling this Forest Soup because “the flavor feels like the ingredients we collected straight from the forest.” I like to use chicken thighs when making soups because you get the most flavor. This soup has a handful of herbs and root veggies that are supportive of the body and gives it that earthy feel.
1 lb boneless thighs
8 cups chicken broth
4 TBSP butter
1 large onion, diced
1 lb red potatoes, chopped into 1/2-inch pieces
10 oz mushrooms, diced
3 large carrots, chopped into 1/4-inch pieces
3 stalks celery, chopped into 1/4 inch pieces
6 garlic cloves, finely chopped
1 TBSP dried parsley
1 TBSP dried sage
1 TBSP dried thyme
2 bay leaves
A sprig of rosemary
2 cups spinach, chopped
Salt and pepper to taste
- Put the chicken in a large crock pot. Add in butter, onion, potatoes, mushroom, carrots, celery, garlic, bay leaves, and spices. Pour in chicken broth.
- Let cook on low for 6-8 hours.
- Remove chicken from crock pot and chop or shred with a fork. (I personally like the texture of the chicken better when it is chopped, but I have used both methods and either one works.)
- Add the chopped chicken and spinach to the pot. Let cook for 10-15 minutes.
- Season to taste with salt and pepper before serving.
The broth of this soup is so packed full of flavor. One of my favorite ways to eat it is to dip pieces of sourdough bread into the broth while I wait for my soup to cool. You could also try adding in some crushed red pepper if you are looking for an extra kick.