As you know, it doesn’t get that cold that often in LA, so when it does, I always want to make a big batch of soup and cozy up on the couch with tea galore. Well, this past weekend it was rainy and cool, so you’d better believe I turned on the Dutch oven and got to it.
The first thing I’ll say about this recipe is that you must start by roasting a chicken. But you guys, it’s worth it. I got a whole pot of soup, plus a couple of lunches, plus a ton of chicken stock out of this. But if you don’t want to do that, I understand. It’s also a little annoying to have to hack about the chicken and get it into the soup (I’m just trying to be real.) You can also use chicken breast or thighs here, or you can make it vegetarian, or you can use a rotisserie if you’re feeling crazy.
This soup had a perfect balance of vegetable to chicken. I hate when a soup is all chicken, or else all just carrots. The carrots and the kale balance nicely with the chicken chunks and the now saffron-y rice. You know what makes this a bit better? Crackers, or a nice hunk of baguette. Just sayin’.
The full recipe is here, and I encourage you to make this ASAP if it’s cold where you are and you’re looking for something to warm you up. Or even if it’s not, even if it’s warm where you are, making this, because it’s that good. Soup-in-the-spring good.
Not super keen on carrots? Use some other hearty veg in there, perhaps potatoes and skip the rice, too. Or use noodles if that’s what you’ve got. You have options. Make what you want of it, make what you love. Let me know how it turns out!