Vegetable Chicken Stock Salmon Soup 1


UPC’s Vegetable Chicken Stock Salmon Soup

My wife and I have really been enjoying kicking our days off with our soups. She got a huge kick out of me posting the recipe for our own, personal “Sopa Levanta Muertos” last week, and has had no end in enjoyment sharing and commenting on it. I couldn’t be happier! She’s as much an influence on me, my cooking, and what I share with you all as any other thing in my life, including myself. There’s no question that I am the chef I am today because of her, and so the posts that she decides to become more involved in are the ones that turn out the best, as far as I can tell. What works for her works for me, and in this case, what works for me works for you!

Turning our attention back to the soup… We’ve gone through several iterations of the Sopa Levanta Muertos over the course of this winter. They all start out more or less the same: with some chicken vegetable stock, the bulked up with some delicious fresh vegetables, some spices, and some meat. When the Sopa Levanta Muertos is done right, it can be re-heated and refreshed with vegetables, meat, and spices every day for quite some time. But every once in a while you need to start fresh. There could be all sorts of reasons: you’re extra hungry one morning and eat the last bite of the soup, or you need the soup pot for something else, etc. etc. You know the drill. Whatever the reason, you end up starting fresh. Today’s recipe is a great one for when you’ve got a fresh chicken vegetable stock, and you’re trying to decide which meat you’d like to eat it with.

Salmon Soup

Salmon is delicious, and nearly everyone I know loves it! There are so many great ways to eat salmon, but so few of them look for tasty ways of eating canned salmon, and I think that that is a shame. Canned or frozen salmon are probably the best quality salmon fish you’ll be able to buy (unless you live near the docks in Alaska). So finding excellent ways to use the canned and frozen salmon seems like a good idea to me… I always want to find ways of eating the highest quality foods available, and wild-caught canned salmon can be pretty high quality stuff! Most of the time the canning facility is right next to the docks, which means that the same fish that are unloaded to be sold fresh are also unloaded directly into the canning facility. So unless you’re buying your fish at the docks, you’ve already lost some time in transit between the docks and your fish market. And since the fish I usually end up buying are Pacific Salmon, if I were buying raw fish, they would have to be flown here on ice. A lot of fish can be canned in the time it takes to fly one fish to NYC from Alaska. So, using canned Wild-Caught Pacific Salmon makes sense to me.

UPC’s Salmon Soup; How to make it:

Vegetable Chicken Stock Salmon Soup
Start with a vegetable chicken stock (preferably home-made), add some spices and vegetables and finally some wild-caught pacific salmon at the end. Serve and enjoy!
Recipe type: Breakfast
Serves: 2+
Prep time: 
Cook time: 
Total time: 
  • Chicken Vegetable Soup Stock
  • 1 medium Carrot, chopped
  • 1 medium Zucchini, chopped
  • 3-4 Crimini Mushrooms, chopped
  • 1 cup Celery, chopped
  • ½ medium Sweet Potato, chopped
  • Optional Ingredients: 2 tablespoons Olive Oil
  • Spices: Turmeric, Sea Salt
  • Optional Spices: Mustard Seed, Cinnamon
  1. Bring the soup stock to a boil.
  2. Add the carrots, sweet potato, zucchini, and mushrooms and bring the soup back to a boil. If you're cooking with the olive oil, add it here.
  3. Cook for 3-5 minutes, stirring regularly.
  4. Add the spices and turn the heat down to "Simmer" or about 2 out of 10.
  5. Cook for another 5 minutes, stirring regularly.
  6. Spoon the salmon into your soup bowl and spread it out.
  7. Ladle the chicken-stock vegetable soup over the top of the salmon, then stir the soup to allow the salmon to mix in with the soup.
  8. Let the soup sit for 30 seconds to heat up the salmon.
  9. Serve and enjoy!
To make your own soup stock:
Chop 1 lb chicken meat (I prefer thigh meat) into 1 inch squares. Chop 1 cup celery finely, and 1 medium carrot. Cook the chicken meat and vegetables with Italian seasoning and turmeric in 4-6 cups of water (in a larger pot, use more water) for 30 minutes, or until the chicken is starting to fall apart. Put this away for future use (or use in today's recipe).


Leave a Reply

One thought on “Vegetable Chicken Stock Salmon Soup