03/18/2026
I roasted a chicken last week + made a lovely (and bright) chicken soup with a touch of heat.✨
Here’s how I made it:
I roasted a small chicken at 425 degrees F for 1 hour 15 minutes. I roasted the chicken upside down in a large baking dish with parchment paper - it’s my trick for a very moist chicken. I shredded the chicken and set it aside in a large bowl.
I sauteed 1 large (thinly sliced) yellow onion, 1 large (minced) shallot, 1 Tablespoon (minced) fresh ginger + 1 teaspoon sea salt with 1 Tablespoon olive oil in a large pot over medium heat, stirred it often, for about 15 minutes or until the onion was golden brown, very tender and slightly caramelized. I spooned in 2 teaspoons ground cumin + ¼ teaspoon cayenne pepper + stirred everything together for a minute before dropping in 1 small (thinly sliced) jalapeno + 2 large (grated) zucchini + sauteed for 15 minutes or until the veggies were very tender + all liquid from the zucchini was absorbed. I added 3 ½ cups water + 2 teaspoons sea salt (you’re welcome to use vegetable broth here instead… if so, you’ll likely only need 1 teaspoon sea salt) and brought the soup to a boil before lowering to a simmer.
Lastly, I scattered a handful of fresh chives + flat-leaf parsley into the soup followed by the juice of ½ large lemon and gave it a nice stir. I removed the soup from the heat, added the shredded chicken + served it warm. It was heavenly!
