I made Leetsstreet’s Chicken Soup for the first time last night, and I’m afraid I didn’t do it justice: I had to make some substitutions and omissions to accommodate my time and ingredients. The good news is, it was still a luxurious soup! Warm, flavorful, comforting: it received rave reviews from both the hubby and me. I’m definitely looking forward to making this again and getting it closer to the original intent.

Note, though, that I did say “closer.” Saffron, called for twice in this recipe, just isn’t in my budget right now. In addition, I’m not one to exert more effort than I have to on a dish, and this soup can take a lot of work if you let it.

Happily, though, the remaining flavors and the nutrition in this soup are tip-top, and I don’t mind taking a couple of shortcuts. So this one is definitely a “keeper.”

Here’s how I will usually make this  soup from now on:

  • Continue to omit the saffron. (Unless I can find a very inexpensive source!)
  • Continue to make a partial recipe. I used the leftovers from my Easy Slow Cooker Roast Chicken, which I had already used to make stock. I had 1/3 to 1/2 the meat, and I used half portions for everything else.  (Psychologically, using that stock and the leftover meat just “feels” like less trouble than roasting a chicken especially for the soup!)
  • Sauté the veggies or not, depending on my time and inclination.
  • Use half a packet of frozen chopped spinach whenever I don’t have kale. (I don’t usually put greens in soup, but I may do it more often after trying this.)
  • Try those tempered eggs, and hope I’m competent enough to keep using them! (This soup is already quite filling, and I imagine that the eggs make it even more so.)

The partial recipe (without saffron or eggs) made six servings for us, and cost us between $5.25 – $6.00 (depending on whether you call it 1/3 or 1/2 a chicken). Adding the eggs will cost a little more, but may stretch the recipe a bit. The soup has roughly 3 – 5 net carbs per serving.

If you’re already making your own chicken stock, you owe it to yourself to try Leetsstreet’s recipe. Even if you have to make a few tweaks to keep your wallet happy, your tastebuds will thank you for it.

(And if you’re not making your own stock yet, Leetsstreet’s Chicken Soup is a great reason to start. She even has instructions at the top of the recipe!)

2 Responses to Leetsstreet’s Luscious Chicken Soup

  1. Aww! I love the review. I used a bunch of saffron because I got a jar as a Christmas present and I hate for a good thing to go stale. I’m glad you liked the soup. Homemade stock is super easy and really a much cheaper option than buying it. It’s so hard to keep cheap on a paleo diet but soup is definitely a good way. Thanks for the love!

    • Frugal Jen says:

      I’m glad you like the review! And that’s a great way to get saffron. “Amen” on the soup and the stock–and on keeping cheap on low carb and paleo! Thanks for giving me a look!

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