Let's Get Fresh: Soup with Frugal Foodie Mama, Carrie Robinson
By Bob Workman on February 11, 2018 from Let’s Get Fresh
- While you could certainly substitute chicken breasts in this recipe, I highly recommend sticking with the legs & thighs. They are not only more flavorful, but they also happen to be a more budget friendly cut of chicken.
- To easily to remove the corn kernels from the cobs of corn, place the corn cob in the center of a bundt pan. Run a sharp knife along all sides of the cob to cut off the kernels. The kernels will fall right into the bundt pan.
- If an okra feels & sounds fibrous as you are slicing it (trust me- you will know), just toss it. It will end up being tough. And on that note, I would also suggest adding in the sliced okra during the last 2 hours of slow cooking. Otherwise they will likely end up as mush. Still delicious, but definitely mushy.
- As with most of the recipes that I share here, this farmers market inspired soup is totally versatile. Happen to be vegetarian? Leave out the chicken, use vegetable broth, & reduce the cooking time by 2-3 hours. Don't like patty pan squash? Swap it out for potatoes or summer squash. Like a little heat in your soup? Use a hot pepper instead of the bell pepper. The possibilities for this soup are pretty much limitless.
- 1 tbsp olive oil
- 2 lbs. bone-in chicken legs & thighs (from Indian Creek Farms)
- Salt & pepper
- 1 large sweet bell pepper, diced (from Green Acres Farm)
- 2 cloves of garlic, minced
- 1/2 large red onion, chopped (from Green Acres Farm)
- 1/2 of a large white patty pan squash, seeds removed & chopped (can also use 3-4 small white or yellow patty pan squash)- from Indian Creek Farms
- 8-10 carrots, peeled & sliced into rounds (from Richardson's Farm)
- 2 large ears of corn, husked & kernels cut off (from Green Acres Farm)
- 8-10 fresh okra, tops & bottoms cut off & sliced at an angle (from Jennings Brae Bank Farm)
- 32 oz. (4 cups) of chicken broth
- 2 cups of water
- 1 small bunch (about 6-8 leaves) of fresh basil, chopped