Do you remember Winter Blizzard Juno? (Or “the storm that didn’t happen in NJ”) Well, we were in Colorado on the eve of Juno, and our flight home was cancelled. We were able to re-book and fly into Philadelphia and drove home in some pretty bad snow. We knew we had no fresh food in the house, and we were supposed to be snowed in for 2 more days. I did a mental check of the pantry: chicken broth, chicken thighs in the freezer, full spice rack, olive oil, rice, butter, garlic, all in stock.
We stopped at the local store and walked around in a jet-lagged daze, picking up some random fresh produce, lunch meat, and chips and salsa (there was no need to suffer through the storm without snacks!). Our plan was to make soup to keep us warm and sustained while holed up inside.
The next morning we woke up and looked out the window: we didn’t get any more snow in NJ! Boston and points North/East got hammered by Juno, but it swung out and missed us. But what about the soup we had planned?! Well, we made it. The seemingly random group of ingredients came together really well, and we ended up enjoying a super flavorful and different soup! I decided to share the recipe with you all!
I call it “Dark & Stormy Chicken Soup” not only because of the “storm” we made it during, but because of the awesome seasoning mix that my honey came up with. This mix would be great on grilled chicken or pork in the summer, and can be used to flavor sauces or french fries, it’s really versatile! Double the recipe to leave yourself with extra if you’d like to use it again!
Dark & Stormy Chicken Soup
4 chicken thighs, skin on, bone in
1/2 lb mini potatoes, chopped into 1/2 in. pieces
3 cloves garlic, minced
1 large white onion, chopped
1 lb green beans, chopped into 1/2 in. pieces
1 cup white rice
2 tbsp olive oil
2 tbsp butter
48 oz chicken broth
Dark & Stormy Seasoning Mix
1 tsp thyme
1 tsp cumin
1/2 tsp cajun seasoning
1/2 tsp cayenne
1 tsp onion powder
1 tsp garlic powder
1/2 tsp each salt & pepper
1. Heat olive oil in a medium pan, add garlic. Add onion, green beans and potatoes to pan and saute for 10 minutes on medium heat. Add half of your seasoning mix to the veggies and saute for another 10 minutes on medium heat. Remove pan from heat, set aside.
2. Add butter to the bottom of a stock pot or soup pot. Once melted, add chicken skin side down and season with 1/4 of remaining seasoning mix. Saute for 10-15 minutes on medium heat. Flip, add remaining seasoning mix and saute for another 10-15 minutes on medium heat.
3. Add broth to the pot, along with a bit more salt and pepper and bring to a boil. Let simmer for 5 minutes.
4. Remove chicken from the pot, set aside to cool, add your veggies to the pot. Simmer for 10-15 minutes on medium heat.
5. When chicken is cool enough to handle, remove the skin and shred the chicken, removing it from the bone.
6. Add chicken back into soup pot, bring to a boil.
7. Add rice and simmer for 15-20 minutes until rice is done and all flavors are incorporated.
Did you get stuck in a storm and have carrots or corn on hand in your freezer? Add that to the soup instead of green beans, or in addition to! In my opinion, the veggies on this can be swapped around, as long as the seasoning is there!
I hope you enjoy this recipe if you make it! Please let me know if you make any variations, I’m sure we will be making this again and different each time!