Farmers Market Chicken and Vegetable Soup

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 celery stalks, split lengthwise and sliced in 1/4-inch slices
• 1 carrot, split lengthwise and sliced in 1/4-inch slices
• 2 leeks, split lengthwise, washed, and sliced
• 6 cups skimmed Chicken Stock (p. 206)
• 1-2 cups fresh tomato puree made by blending and straining chopped ripe tomatoes or canned or boxed chopped tomatoes, optional
• Bouquet Garni (p. 145)
• Salt and pepper
• 1 yellow squash, cut lengthwise into quarters and sliced 1/4 inch thick
• 1/4 pound blanched green beans, cut in 1/2-inch pieces
• 2 cups chopped escarole, chard, or kale, optional
• 1 cup cooked noodles or diced boiled potatoes, optional
• The meat from 2 poached boneless chicken breast halves, diced or shredded (about 2 cups), optional
• 1 tablespoon chopped mixed fresh herbs, such as tarragon, chives, basil, and/or dill
• 2 teaspoons grated lemon zest

1. Melt the butter in a large pot over medium-high heat.
2. Add the onion, celery, carrot, and leeks and sweat for 10-15 minutes.
3. Add the stock and tomato puree and bring to a boil.
4. Reduce the heat, add the Bouquet Garni, and simmer for 10 more minutes, then season with salt and pepper.
5. About 10 minutes before serving add the squash, green beans, and greens, if using.
6. Continue to cook and in 5 minutes add the noodles or potatoes, chicken, herbs, and lemon zest and cook 5 more minutes.
7. Check and adjust the seasonings, then ladle into warmed soup bowls and serve.
8. To poach chicken breasts, bring 2 cups of strained Chicken Stock (p. 206) to a simmer in a medium skillet.
9. Add 2 boneless, skinless chicken breasts that have been seasoned with salt and pepper, and a sprig of tarragon and/or thyme, if desired, and gently simmer for 15 minutes, turning once.
10. Allow the chicken to cool and shred or dice the meat, and add the remaining broth to the soup pot.
11. Feel free to vary the vegetables in this soup to fit the season or the personality of your particular market.
12. To give the chicken soup an Asian flavor, for instance, replace the cloves with star anise and add cilantro stems to the Bouquet Garni.
13. Then add Asian greens like bok choy, gai lan (Chinese broccoli), Japanese eggplant, and dried or fresh mushrooms.
14. For an autumn-inspired soup, replace the green beans and summer squash with root vegetables (parsnips, turnips, and rutabaga), butternut squash, and/or cabbage.
15. Having trained with French chefs, I find a bouquet garnia pretty little bundle of fresh herbsan indispensable seasoning for adding depth and an herbaceous perfume to stocks, soups, and sauces.
16. Plus I always feel just a little more French when I cinch one up.
17. To assemble one, take 1 bunch of parsley stems, stripped of leaves (or most of them), 2 small bay leaves or 1 medium, and a generous sprig of fresh thyme.
18. Lay the parsley stems down and spread them a little, then place the bay leaf and thyme in the center and surround with the parsley stems.
19. Cut a 15-inch piece of kitchen twine and pick up the bundle in your left hand.
20. Holding the string about 3 inches from the end between the thumb and index finger of your left hand, use your right hand to wrap the string twice around one end of the bundle, then bring the string down to the other end, wrapping around twice, then back to the middle and around once, meeting the 3-inch piece and tying a secure knot.
21. Some folks like to leave a long piece to tie the bouquet onto the pot handle (making it easier to remove later), but I usually just trim it short.
22. In a nod to French perfectionism, I also trim the ends of the herbs so theyre nice and neat.
23. And be sure to tie it snugly.
24. If the bundle is not tied tightly, it can disintegrate when the parsley stems cook and become limp.

butter, onion, celery stalks, carrot, leeks, chicken, tomato puree made, bouquet garni, salt, yellow squash, green beans, chard, noodles, chicken, herbs, lemon zest

Taken from www.epicurious.com/recipes/food/views/farmer-s-market-chicken-and-vegetable-soup-383461 (may not work)