You don’t see the word carnivore all that often in a blog post title. I’m quickly realizing that we eat a lot of meat in our house. Anytime I see a recipe that doesn’t contain meat, I instantly start re-writing it with the addition of chicken or turkey.
I have a bucket list goal to become a vegetarian one day, but truth be told, I don’t know if I could survive. We’ll see. However, today is not that day, because we’re chowing down on some chicken.
It’s freezing again here in Ohio. We spent last week in the Caribbean, soaking up sunshine and living in bikinis. Okay, my husband didn’t wear a bikini, but you get my point. Anyway, we came home to some sort of sleet. I thought the groundhog said it was spring?! These conditions called for comfort-food, immediately.
On our way home from the airport, we stopped at Panera, and I got a turkey sandwich on whole grain bread, but all I kept thinking about was their broccoli cheddar soup. The non-stop craving for that paired with the chilly weather was the perfect catalyst to create a new recipe. And voila! I paired it with a piece of whole grain Naan bread, because what’s soup without a little dipping action?
I hope you enjoy this recipe, and more importantly, I hope you’re reading this from somewhere warm and spring-y!