Creamy Chicken and Thyme Soup:
- 2 medium onions or leeks, chopped
- 4 carrots, chopped
- 4 Tb butter or ghee
- 1.5 quarts homemade chicken stock
- several sprigs fresh thyme (or used dried)
- salt and pepper
- 4 zucchinis or yellow summer squash, sliced thinly
- 1.5 lb ground turkey, chicken, or leftover poultry from roast
- creme fraiche, optional (or you could use sour cream, but it does not melt down into the soup as well)
- splash of red wine vinegar (you probably won't need this if you're not using homemade stock; my stock tends to be very strong and a little bit sweet so the vinegar helps to balance the flavors)
Cook carrots and onions/leeks in butter (or ghee) until mostly soft. Add ground meat (if using) and season with salt and pepper. Cook the meat a bit, but don't worry about cooking it all the way just yet. Add stock and thyme (throw in the sprigs whole as the leaves will fall of while cooking); bring to a low simmer. Skim off any foam that rises to the top. Cook until veggies and meat are nearly done. Add zucchini/squash and cook for about 10 minutes. Remove the stems from the thyme (all the leaves should have fallen off by now). If using leftover chicken, throw that in and turn off heat once warmed through. Add a splash of vinegar if the broth tastes too sweet. Ladle into bowls and let cool a bit. Then add a dollop of creme fraiche to each bowl and stir in (don't add this while the soup is piping hot). Enjoy!
This recipe is part of Monday Mania at The Healthy Home Economist, Fight Back Friday at Food Renegade, and Pennywise Platter at The Nourishing Gourmet!