When I originally started this blog, I really wanted to focus on my daily work outs. I wanted this to be my work out log. I wanted to write product reviews and race reviews. Although, I will still be doing this, I must say, I am just way to interested in too many things to just focus on just that. And I travel to, too many beautiful places, it would be a shame not to post where I’ve been, especially considering that my favorite thing about running is how I can easily do it anywhere in the world.

However, I will try to somehow relate my other posts to running in someway. Lets start with my Chicken Soup recipe. I have always loved cooking, but before it was such an annoying hassle because of my old apartment’s pathetic kitchen. But in late May my boyfriend and I bought and moved into our very first home. One of the best things about our vintage 1950s duplex is the amazing updated kitchen.

My beautiful Kitchen, that I can’t stop cooking in. And I clean it everyday, so it sparkles!

This last weekend was cold. Well it is summer and if you live in the DC area you would know that the summers here are like living in a hot swamp. Last summer was a heat wave. There were days that reached 105 degrees, but because of the humidity, it felt like 115. This summer has not been as bad, but there still has been some record breaking days. So when last friday rolled around and it only reached 86 degrees, it was pleasantly cooler. It also rained a bunch, which made me happy – I love summer storms. So with the cooler, breezy, rainy weekend, I decided to make Chicken Soup.

This Chicken Soup recipe that I am going to tell you about is actually from one of Rachel Ray’s cookbooks. But I have made it so many times that I know it by heart. It is loved by my family and friends, and is my “go to” meal. I love this soup for so many reasons.

The first reason why I love this soup is because it is NOT your traditional Chicken Soup. It’s secret is the combo of sweet potatoes and chipotle in adobo sauce. I would have never thought to put these two ingredients together, but boy is this mixture of sweet and smokey hot, tasty.  I also love this soup because it is simple and quick to make, but also hearty, healthy, full of flavor, and extremely satisfying.  Here’s what you do.

Ingredients List:

celery, carrots, onions, sweet potatoes, garlic, thyme, bay leaf, salt and pepper, chipotle in adobo, chicken stock, chicken, white wine, extra virgin olive oil, cilantro, bread, sour cream.

Directions:

1)Use a big soup pot and fill the bottom with about 2 table spoons of extra virgin olive oil. Place over medium heat.

Soup pot, with evoo, on medium heat.

2) Cut 1 large onion. Add to pot. If onions start to brown or burn add a cup of water and lower heat.

3) Cut carrots as many as you like. I usually use half a bag of the small baby carrots.

3) Add celery as many as you like. 

4) Add sweet potatoes. I usually add 2 large sweet potatoes.

5) Add chipotle in adobo sauce. This can be tricky. You have to determine how much smoky hot you want. Always remember that the spice is in the seeds of the peppers. I usually use 1 large pepper chopped. But if one is too spicy, then remove the seeds from the inside of the pepper. 

6) Add garlic chopped, dried thyme, dried bay leaf.

7) Add a cup of white wine. Let it boil for one minute, reduce for 5 minutes.

8) Add Chicken Stock

9) Add chicken.

10) Bring chicken stock to a boil. Reduce heat and simmer for 15 minutes. Make sure chicken is cooked well done, and veggies are soft.

11) Serve hot. Top it off with a spoon full of sour cream and cilantro. Dip crusty bread in it for additional flavor.

cilantro!

Eat, Enjoy, Yummo!

So there you have it! My favorite soup!