So I decided to start a blog. I wanted to start one for my sanity, and also to find ways to express creativity and joy in my life. And most of my life is spent with my family, so I’ll be sharing snippets of what we do, eat, and live around the greater Denver area.
Since fall is here in October and we were hit with a cold spell, like any other mom, I thought it would be good to start with a nice chicken soup. We also try to balance our groceries, and like any suburban almond mom, we do prefer more organic food, so I made a run to our local Sprouts.
For a classic chicken soup, I got the following Sprouts chicken broth, organic ginger and garlic, and fresh green onions.
We tend to get meat at Costco, so I had defrosted a pack of chicken thighs, and then began the easy prep.
Honestly, it’s just quickly slicing the ginger, smashing the garlic, and then chopping the green onions into longer pieces. I also throw in some goji berries (about 15) and a few Chinese red dates (dried jujube fruits). These look smaller, but they’re actually huge ones we got from Xinjiang.
Once everything has been thrown in the pot, I pour in the entire box of chicken broth and match with the same amount of water. For those who like a saltier and savory soup, you can add some salt now, but I prefer to wait until everything is done so everyone can customize.
Next, turning the Instant Pot to “Soup / Broth” for 1 hour and 30 minutes, and sometimes 1 hour and 40 minutes if the chicken thighs are particularly thiccc (iykyk).
And voila! A delicious meal for dinner. I also love to cook some vermicelli separately so it’s like a chicken noodle soup.
Ganbei, Mommy!
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