Valentine’s Day Chicken Soup

So it’s probably a little bit of a stretch to call this spicy chicken soup Valentine’s Day chicken.  But, in my defense, the soup is red, so that’s my story and I’m sticking to it.  Valentine’s Day is a weird day to me.  At first, I started to not like it because I hated the restaurant experience on the Day–the hiked up prices, the crowds, the usually-lower-quality food because it’s a prix fixed menu.  So I transitioned to doing things at home, which was more enjoyable but still came with a lot of stress.  But then I realized that I just don’t care much about it.  I particularly don’t care for the high expectations and pressure that come along with the holiday.  So when Mr. Little Fish and I first started dating, I told him that I didn’t want to celebrate, he said OK, somewhat skeptically, I repeated myself more emphatically, and then that was that.

Well, that was supposed to be that.  But then he bought me these flowers yesterday:

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If flowers didn’t just die a few days after you bought them, I would actually really enjoy getting flowers.  I’ve thought about getting potted flowers, but I have become aware of my lack of a green thumb.  We have one indoor rubber tree that has managed to survive, but other than that, I’ve killed every plant I’ve ever gotten.  So, when were in HEB last week, I wistfully remarked that I kinda wished flowers didn’t die so quickly because I would like to always have some in our house.  I usually think Mr. LF isn’t listening to my ramblings, but he always is, so he got me these flowers.  It was a lovely surprise to finish my work week with, despite the ubiquitous little heart in the middle of the bouquet.

Which unfortunately does not at all provide me with a segue to this soup, but, I’m gonna talk about it anyway.  A couple of weeks ago I wrote about a few recipes that were easy and fast to make to help ease the pain of making your own food during the week (see: here, here, and here), but that’s not the only way I make things easier for myself:  I also make soups.  HUGE batches of soup.  On Sunday afternoons when I have time to let the flavors simmer and meld together. Then, I have lunches for every day that week for me and dinners for every day for Little Fish.  Sometimes, because I need a little more variety than Little Fish does, I’ll end up making some quick dinners for myself during the week, but other times, I’ll have the soup for dinner too.

This particular soup is one of our favorites.  The recipe is originally from Allrecipes.com, which is a great site for crowd-sourcing your meals.  They have a star rating system and a TON of users, so it’s pretty much the Amazon of recipes.  I tweaked the recipe to make it a bit fresher:  using a whole chicken so we can get the tender dark meat and make our own stock, buying fresh pico de gallo at HEB instead of a jar of salsa, adding red pepper in for a less starchy veggie, and letting each person put as much sour cream as they want rather than mixing it into the entire soup.  Truly a great soup for these winter days (but probably not the ideal candidate for Valentine’s Day)!

Valentine’s Day Chicken Soup
Serves 12
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Ingredients:

1 whole chicken, 4-5 pounds
2 stalks celery
1/2 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
2 tbsp dried parsley
1 tbsp onion powder
2.5 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 16-oz jar of chunky salsa (of fresh salsa from your local store)
2 (14.5 oz) cans peeled and diced tomatoes
1 (14.5 oz) can whole, peeled tomatoes
1 (8 oz) can tomato sauce
3 tbsp chili powder
2 (16 oz) cans chili or black beans, undrained
1 bean-can full of frozen corn kernels
Sour cream, to taste

Directions:

1. In a large pot over medium heat, bring the chicken, celery, salt, pepper, garlic powder, dried parsley, and onion powder to a boil.  Once it starts to boil, reduce the heat to low/medium-low, and let it simmer, covered, for about an hour, until the meat is tender enough to be pulled apart with a fork.
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2.  About 50 minutes in, prep the veggies if you haven’t already, and open the cans.  Remove the chicken from the water and onto a plate, and turn the heat off on the leftover stock (you will use this stock in the recipe, and have enough leftover to freeze for chicken broth).
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Get another clean plate and then start to pull the meat off the chicken, making sure to shred it into bite-sized pieces.  Set aside.
3.  In another large pot, cook the onion and garlic in the olive oil over medium heat until translucent.
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Stir in the salsa, diced tomatoes, whole tomatoes, tomato sauce, chili powder, frozen corn, beans, shredded chicken, and about 5 cups of broth, or however much liquid you desire/your pot can hold (ours was only able to have 4).  Simmer for 30 minutes.
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4.  While the soup is simmering, you can throw away the celery in the leftover stock, and pour it though a strainer to get the spices out.  Freeze the strained liquid and use whenever chicken broth/stock is called for in future recipes!

IMG_68965.  For those who are/can not eat dairy, you can eat the soup straight.  Otherwise, I highly recommend stirring in some sour cream into your bowl, as it makes it creamy and delicious!  Allow each person to get as big or small a dollop as they want, and top with avocado, cheese, and/or tortilla chips!

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5.0 from 1 reviews
Valentine's Day Chicken Soup
 
Prep time
Cook time
Total time
 
NOTE: To make this recipe a better weeknight meal, I typically just buy a cooked rotisserie chicken from the store, and shred the chicken for the meat. If you go those route, omit the celery below, and ignore steps 1 and 2 in the directions. I like to start with step 3 (getting the veggies started), and then pull the chicken while it cooks, but it also works fine to pull the chicken entirely before starting the actual cooking.
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 whole chicken, 4-5 pounds
  • 2 stalks celery
  • ½ tsp salt
  • 1 tsp ground black pepper
  • 1 tsp garlic powder
  • 2 tbsp dried parsley
  • 1 tbsp onion powder
  • 2.5 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 16-oz jar of chunky salsa (of fresh salsa from your local store)
  • 2 (14.5 oz) cans peeled and diced tomatoes
  • 1 (14.5 oz) can whole, peeled tomatoes
  • 1 (8 oz) can tomato sauce
  • 3 tbsp chili powder
  • 2 (16 oz) cans chili or black beans, undrained
  • 1 bean-can full of frozen corn kernels
  • Sour cream, to taste
Directions
  1. In a large pot over medium heat, bring the chicken, celery, salt, pepper, garlic powder, dried parsley, and onion powder to a boil. Once it starts to boil, reduce the heat to low/medium-low, and let it simmer, covered, for about an hour, until the meat is tender enough to be pulled apart with a fork.
  2. About 50 minutes in, prep the veggies if you haven't already, and open the cans. Remove the chicken from the water and onto a plate, and turn the heat off on the leftover stock (you will use this stock in the recipe, and have enough leftover to freeze for chicken broth). Get another clean plate and then start to pull the meat off the chicken, making sure to shred it into bite-sized pieces. Set aside.
  3. In another large pot, cook the onion and garlic in the olive oil over medium heat until translucent. Stir in the salsa, diced tomatoes, whole tomatoes, tomato sauce, chili powder, frozen corn, beans, shredded chicken, and about 5 cups of broth, or however much liquid you desire/your pot can hold (ours was only able to have 4). Simmer for 30 minutes.
  4. While the soup is simmering, you can throw away the celery in the leftover stock, and pour it though a strainer to get the spices out. Freeze the strained liquid and use whenever chicken broth/stock is called for in future recipes!
  5. For those who are/can not eat dairy, you can eat the soup straight. Otherwise, I highly recommend stirring in some sour cream into your bowl, as it makes it creamy and delicious! Allow each person to get as big or small a dollop as they want, and top with avocado, cheese, and/or tortilla chips!

Read 2 comments

  1. Amateur cook here. This recipe took me quite a long time (2 hours, 30 minutes). This was my first time poaching and shredding chicken and only my first soup recipe where I used meat. Even though it took me forever, the result was completely worth it!! The chicken was VERY tender, the soup has the perfect level of spiciness, and the whole process left the house smelling DELICIOUS.

    I substituted cayenne pepper for the chili powder and did not add any chili or beans. In the future, I think I will add a bit more corn, but overall, the proportions and level of spiciness were very well balanced. My soon to be husband was VERY pleased.

    Thanks for posting!

    • Congratulations on your first chicken! My first whole chicken intimidated the hell out of me, so I know how much time that can take up. Per your comment, I’ve updated the recipe to reflect a bit longer of a prep time to account for the shredding of the chicken, which you are absolutely right can take a while! It definitely makes it faster if you enlist help, in the form of kids or SOs! Glad you enjoyed the recipe!!

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