Last week I wasn’t feeling so great, and neither was Jeff, so I decided to make some chicken soup. I preface this with the information that I didn’t actually end up having chicken to put in the soup – but I did use chicken broth, and I definitely recommend adding chicken to the soup in order to round out the meal.
Start with some onions. Let them sweat in a smidge of olive oil. I let them go about 10 minutes.
Cut up some carrots and celery. Or whatever vegetables tickle your fancy.
Add your veggies to your onion, and let them cook a few minutes.
I also added cauliflower, because I had some. Then I added about four cups of chicken broth, and two cups of water.
I also added a can of cannellini beans, but I would suggest you add two cans, as there definitely were not enough beans in this soup!
Then I added a ton of kale. Maybe three cups? I don’t know how much, because I was too obsessed with how pretty it was and how much I wanted to eat it raw, even though I was pretty sure that it wouldn’t be good.
I also added rosemary, and salt and pepper. And I would have added some cooked chicken at some point, or cooked the chicken in the broth first, had I had chicken. I thought I had chicken, but it was not good anymore, let me tell you.
It’s simple, fast, and delicious – and makes you feel better when you’re sick!
Recipe:
2 chicken breasts, diced and cooked
1 medium onion
6 medium carrots
6 stalks celery
2 cups cauliflower
3 cups kale
2 cans beans (cannellini preferred)
4 cups chicken broth
2 cups water
salt
pepper
rosemary
cumin
1. Chop chicken breast and cook.
2. Chop onion, carrots, celery, and cauliflower.
3. Sweat onions for 10 minutes, add carrots and celery for additional 3 minutes.
4. Add cauliflower, chicken broth, water, and cooked chicken.
5. Let simmer 15 minutes. Add kale and beans.
6. Let simmer 10 minutes. Season, and serve.
[addtoany] Yum