Chicken Soup

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      Chicken Soup

      1 tbs olive oil
      1 celery stalk, sliced
      2 carrots, peeled and chopped
      1 onion, peeled and chopped
      2 sprigs fresh thyme or 1/2 tsp dried thyme
      2 cloves garlic, peeled and minced
      2 potatoes, diced
      4 cups chicken stock
      Salt and pepper to taste
      1 can cannellini beans, drained and rinsed
      2 cooked chicken breasts, shredded
      2 packed cups kale, chopped, washed

      Garnish: grated Parmesan cheese

      Heat the oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook until softened.

      Add the garlic and thyme and cook until fragrant, about 2 min. Add the potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat and simmer for about 20 min until the potatoes are cooked through.

      Add the beans and cook for about 5 min.

      Add the shredded chicken and cook for 2 to 3 min.

      Add the kale. Raise heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.

      To serve, top with grated Parmesan cheese, a crusty piece of bread, and fresh parsley or thyme based on preference.  Serves 4

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