Chicken Wingin’ It - A Garden To Table Tale, September 20th
Channel: Mailer's Landing
Date: 2022-09-28

Watch me taste soup over and over again in this stunning one woman show! 
I don’t know if you know this about me, but my superpower is leftovers. This soup came out ridic good, y’all. 

Growing, building and cooking in New England, zone 6b

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Anyway, I love you and I believe that you deserve Nice Things, so here’s the recipe:
_Salsa Verde Soup_ - yields ~4qt*

~2Tbsp olive oil
~2 lbs cooked chicken
1 medium white onion, sliced thinly
3qt chicken stock or broth
3c salsa verde 
1 small can or a handful or fresh chiles (I chose hatch chiles, but you can really do any kind you like)
4-6 medium fresh tomatillos, kitchen chopped
Season to taste with: juice of 1-2 limes (we ended up using 2 in the end), salt & pepper, smoked paprika, Mexican chili powder, and ground cumin

1. Over medium-high heat, sweat the onions, tomatillos, and chilies together with a generous pinch or two of salt. This should take a minute or two; you want your onions translucent, but not mushy ~.o
2. Add 1c of the salsa verde to the veggies and mix well. Add stock and the other two cups of salsa verde, then bring to a boil. Lower the heat, don’t forget to blow on your spoons, and start tasting. Add spices and limes juice until it tastes the way you like it. You could even add a little rough chopped cilantro or some fresh garlic if you wanted to. You could add some frozen corn, or a can of diced tomatoes. This is a generous and inviting soup. I encourage you to play around with the recipe and make it your own.
3. Add the cooked chicken to the pot, reduce heat to a simmer. Allow to simmer for about 20 minutes, fine tune your seasonings along the way (like ya do).

We served this dish with plain white rice, but you could also do, like, a cilantro-lime rice that comes in a box. I wonder if it would be good with couscous… You’d have to use the big Isreali couscous, for fear of things getting really mushy; that could be interesting too. (Please let me know if you try that, & if I get there first, I’ll report back ~.o) Avocado slices would be lovely on the side, or, if you’re not keeping kosher, a little dollop of sour cream &/or some crumbles of queso fresco are super good. I was lacking for limes, but had I some more, I would have put out wedges for those of us who like it more tart. You could also add a can of pink or white beans to this when you add the chicken…. And seriously tho’, I bet you could even swap out salsa verde for red salsa if you’re light-handed with the limes… Also, you can make this vegetarian if you swap out the stock for veg and skip the chicken (or swap it out for cauliflower - steam it on the side and add at the very end).
Hey, listen - this is some playful business. Get on in there & play. xoxoxox

*I really wasn’t thinking about how much a quart of stock is. SPOILER: It’s a LOT of stock. This can feed probably 8  people. Feel free to math it to half a batch ~.o