July 24th, 2025

You think you’re the only one craving chicken soup in the dead heat of summer…and then suddenly, your DM’s say otherwise.


Ken’s Chicken Soup!

What You’ll Need:

  • A large pot (I use a Cuisinart, but any big boy works)
  • Skillet
  • Side bowl for seasoning
  • Ladle
  • Sharp knives
  • Food processor or blender (for shredding)
  • Your best judgment (I don’t measure)

INGREDIENTS (The Cast):

  • Chicken (white or dark – team thighs for flavor)
  • Carrots
  • Small yellow potatoes
  • Corn stalks (halved)
  • 1 whole bulb of garlic (5-7 cloves)
  • 2 shallots
  • 2 Hass avocados (for garnish & drama)
  • Better Than Bouillon Organic Roasted Chicken Base
  • Olive oil
  • Salt (Maldon if you’re fancy)
  • Pepper
  • Fresh cilantro (unless you’re a cilantro hater, then… RIP to you)
Step 1: Build the Broth

Fill your pot halfway with water, medium heat. While it warms up, chop your veggies:

  • Potatoes → halves
  • Carrots → chunks
  • Garlic → minced
  • Shallots → diced
  • Corn → halved

Toss them in the pot and let them start softening while you handle the chicken situation.

Step 2: Chicken, But Make It Juicy

Cut your chicken into manageable pieces (we’re not on Food Network – just enough to blend later). In a side bowl, season with:

  • Olive oil (light drizzle)
  • Salt (light hand)
  • Pepper (go off)

Sear in your skillet on medium-high heat until cooked but still juicy. No dry chicken energy here – remember, it’ll keep cooking in the soup.

Step 3: Broth Boost

Check the veggie pot. Add Better Than Bouillon – start with 1–2 heaping tablespoons and stir. I usually land at 2–3 for a big pot (serves 6–9), but taste as you go. (Soup is a relationship – it needs feedback.)

Lid on. Let flavors mingle.

Step 4: Shred, Don’t Pulverize

Remove chicken from skillet, toss it in the food processor/blender, and pulse gently. We’re shredding, not making chicken pâté.

Transfer shredded chicken + any delicious skillet juices into the pot. Stir it all together like you mean it.

Taste test. Need more bouillon? Add it. Too salty? Add water (unlikely, but possible).

Step 5: The Cilantro Moment
If you’re cool with cilantro, chop it and add RIGHT before serving. Too early = sad, overcooked herb.

Step 6: Serve Like You Mean It

Ladle into bowls. Each gets a corn half. Garnish with cold avocado slices for a creamy contrast. Phone eats first, and then devour.

Kenny’s Note: Have leftovers? It will thicken and look chunky the next day – just add water. I promise, it’s just as good!

FOOD
HABITS
FIXATIONS

Aging, Energy, and Disease: you can have your cake & eat it too.


WINE

Is it just me, or is wine doing a number on you also? Could be red, white, orange, natural, sealed and signed from a family owned chalet vineyard with barrels protected in gold bars – doesn’t matter, I get ROCKED. 1 glass or the bottle, same results: me hungover like a girl who’s never said “I can hang,” with confidence. This is new….I mean, I’ve never been a *heavy* drinker, but yes, a social one. All I know is, I’m not a fan of this part of aging and adulthood. Wine is a taste we acquired and earned through the process of adulthood – this joy will not be taken away from me. Debilitating headaches and the inability to do anything the next day, begone. I beg you.

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