Today I made this lovely chicken soup with homemade broth, shredded free-range chicken breast, fennel, yellow carrots, cauliflower, arugula, zucchini blossoms, onions, celery, cilantro, and thin omelet strips (subbing for noodles) made from farm-fresh eggs. Most of the ingredients were organic, and all came from the Santa Monica Farmer’s Market, including the chicken and the eggs. A light dusting of aged parmigiano reggiano completed the dish.
|A perfect warm weather soup.|
|Awesome summer veggies make for a light, healthy lunch.|
The end result was light, savory, and healthy. Yummy!