This is what I make when I’m fresh out of snacks.
It’s funny: running out of snacks somehow leads me straight to soup. As a food blogger I take a lot of photos of the same dishes from slightly different angles, but when the craving for something cozy hits, soup feels perfectly normal.
Right now all I want are Rice Krispie treats. They’re one of the best snacks—definitely a snack, not a dessert, because they’re cereal. Whole-grain cereal even, so that makes them practically virtuous. If you use brown rice crispies you’re basically a health guru. And no chocolate means they’re still snacks. If you dip them in chocolate, though, we need to hang out immediately because we might be soul mates.
Small confession: when I make Rice Krispie treats I often skip the pan. My husband loves them and pressing the mixture into a dish feels unnecessary, so we sometimes eat them straight from the pot. It’s easier and a little indulgent.
But back to soup.
This past weekend I wanted snacks constantly. Weekends for me are grazing: cheese and crackers, fruit, chocolate, avocado toast, smoothies, little homemade bites and a glass of wine. I was out of crackers but had the makings for soup — and plenty of chicken (a telltale sign I wasn’t traveling) plus the butternut squash I’d been hoarding. Yes, I’ve bought way too many squash lately.
I also browned some butter and stirred it into the soup at the end. The flavor is incredible. I borrowed that trick from a favorite green lentil soup recipe I’ve been making lately. The mix of butternut squash, sweet potato, a pinch of nutmeg and the brown butter becomes deeply comforting — autumn in a bowl, perfect for chilly weather. I’m enjoying the cool days but I won’t be surprised if it’s 85 degrees again in a couple of weeks and I have a meltdown. I’ll report back when that happens.
Healthy Harvest Chicken Soup
Yield:
4
to 6
20
45
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Ingredients
- 2 pounds boneless, skinless chicken breasts, cubed
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground nutmeg
- 3 tablespoons olive oil
- 2 leeks, cleaned and sliced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 cups 1/2-inch cubed butternut squash
- 1 cup 1/2-inch cubed sweet potato
- 1 bunch of kale, torn from stems (about 4-5 cups)
- 64 ounces low-sodium chicken stock
- 3 tablespoons freshly grated parmesan cheese
- 4 tablespoons unsalted butter
- Extra shaved parm for topping
Instructions
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To clean leeks: trim the ends and peel any rough outer layers. Slice and place in a large bowl, fill with water, and toss the leeks to loosen any dirt. Repeat for about 5 minutes, then remove and dry on a towel.
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Toss the chicken with 1 teaspoon salt, pepper, paprika and nutmeg. Heat a large stockpot over medium-high and add 2 tablespoons olive oil. Cook the chicken in a single layer until golden, about 2–3 minutes per side. Remove with a slotted spoon and set aside. Reduce heat to low, add remaining olive oil and the leeks, season with remaining salt and pepper, and cook 5–6 minutes until soft.
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Add garlic and cook 1 minute. Stir in carrots, squash, sweet potato, torn kale and the cooked chicken. Pour in chicken stock and bring to a boil. Reduce to a simmer, cover and cook 20–30 minutes until potatoes and squash are tender but not breaking apart.
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While the soup simmers, brown the butter: heat unsalted butter in a small saucepan over medium, whisking constantly until brown bits form on the bottom. Remove from heat and stir for about 30 seconds more.
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Before serving, stir in grated parmesan. You can mix all the brown butter into the pot or add a few teaspoons to each bowl—both taste great. Serve topped with extra shaved parmesan.
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P.S. In other news, I just watched Justin Bieber perform on Dancing with the Stars and it made me feel a little dirty and old. What is going on?