Chicken soup with poblano, parsnips & leeks

Chicken second courses

This recipe was created by me and posted here originally: http://www.nextdoorganics.com/2016/01/chicken-soup-with-poblano-parsnips-leeks/ <br /> <br />If you’re looking for a chicken soup that will warm your soul in January, look no further. This soup is a twist on the Mexican dish, Caldo Tlalpeño and incorporates some of those great winter veggies that you might be accumulating in your crisper. <br /> <br />Why I love this recipe: This soup is SO versatile. Don’t like parsnips? Use carrots. Or sweet potatoes if you’re really feeling crazy. No poblano? No problem. Try it with a red bell and some crushed red pepper instead. Can’t get any leeks? Dice up an onion. You can mix it up with the greens too – kale, spinach, or collard greens would work just fine. Plus, if you are using a poblano, you can try out the fun little technique of roasting it over an open fire (A gas stove totally counts as an open fire, right?).