Natalie wasn’t feeling well recently, and normally what makes her feel better is my chicken soup. However, with the temperature in the 80s, how can I made a hot chicken soup that doesn’t feel out of place in the summer?
Normally I like my soups with potatoes, rice, pastas, and other hearty ingredients. I decided to go lighter for the summer. I made a standard chicken broth, shredded some of the chicken breast in it.
Then in the bowls I was serving it in, I sliced up some fresh chard, spinach, and thinly sliced broccoli. Then I poured the hot broth and chicken over it, topped it with some cilantro, some slices of avocado and a few slices of tomato. When I gave it to Natalie, the green veggies under the broth were just barely cooked, and when a bit of lime was squeezed over it, it tasted really fresh!
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