Chix Soup +++

Chicken soup is still my panacea. 

So even though yesterday's weather seemed more like summer rather than winter, (which by the way, is the season we are still technically in) I thought I'd post about a soup I recently made.  I took a basic chicken soup recipe and turned it into chix soup plus, because, why not make it a bit more nutritious?

It's quick and easy, and you don't need to make your own chicken stock, which I often dread.

chix soup +++

serves 6 to 8

Ingredients:

1 pound skinless, boneless chicken breasts

2.5 tablespoons olive oil

1 medium-sized onion

3-4 cloves garlic, diced

3 celery stalks, chopped

1 pound sweet potatoes, peeled and chopped

3 cups kale, roughly chopped

10 grape tomatoes, halved

2 tablespoons apple cider vinegar

3 cups low-sodium chicken broth

3 cups water

Sea salt and pepper

Directions:

1. Season chicken breasts with salt and pepper.  In soup pot, heat olive oil over medium-high heat and cook chicken through about 4 minutes per side until golden brown.  Remove chicken and set aside for later.

2. Add celery, garlic, and onion to the pot and cook until tender, about 7-8 minutes.

3. Pour in the apple cider vinegar and then add the sweet potatoes, kale, tomatoes, chicken broth, and water.  Bring to a boil and then reduce heat to simmer for 20 minutes.

4. Tear chicken with hands for a pulled effect.  Stir chicken into the pot to heat it for a few minutes.

5. Serve and enjoy :)

Butter+Sugar

Go pick up some corn on the cob at your local farm stand or farmers market today!  The season for corn on the cob usually ends around mid-September, so there aren't many days left to enjoy a summer favorite.

It's a great nutritious and delicious addition to your dinner.  The most common variety of corn I have found around the New York markets is the bi-color variety or "butter + sugar" which has always been my first choice.

Butter + Sugar

When I was growing up in Western Massachusetts, my family would pick up corn on the cob every day from our favorite farm stand, Golonka's, (http://www.golonkafarm.com/).  I think that place is still a local favorite, and I must say, I have never found a better ear of corn.

The Union Square Farmers Market has plenty of stalls offering corn on the cob, and I have actually been pleasantly surprised.  Though they're no Golonka, they are the next best thing.

I like to cook all the ears at once in a large covered pot about 1/4 filled with water to a boil for steam.  Bring the water to a boil before adding the shucked corn ears.  The ears that go in first usually get covered with water and the ones on top are out of the water- it's okay, they will all come out great.  I find it's best to cook them for about 6 to 7 minutes- I like a little crunch.  And the best part is, there is no need to use any butter; just let the ears cool down a bit and chow down.

Nutritional benefits:

Vitamin B1 (Thiamin)

Folate

Dietary Fiber

Vitamin C

Phosphorus

Manganese

Vitamin B5

1 cup of corn is about 177 calories