Chicken Vegetable Soup

4 tbsp Extra Virgin Olive Oil (EVOO)

1 Med. Onion – Finely Diced

2 Celery Stalks – Finely Diced

2 Large Carrots – Finely Diced

Green Beans – Large handful, tops and tails removed, chopped about ½ inch

4 Garlic Cloves- Minced

4 oz. Crimini Mushrooms – Finely diced

1 tbsp Salt

¾ tbsp Pepper

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Coriander

4 tbsp Flour

1 Cup White Wine

5 oz. Kale – Stems removed and chopped

4 Cups Low Sodium Chicken Stock

4 Cups Water

2 Boneless, Skinless Chicken Breasts – Small dice

1 Zucchini – Small Dice

1 Cup Frozen Corn

2 tbsp Parmesan Cheese

Over med/high heat, add EVOO, once hot, add in onion, celery, carrots and green beans.  Sautee about 7 minutes.  Add in mushrooms and garlic.  Cook about 5 minutes.  Add salt, pepper, cumin, paprika, coriander and flour.  Mix well and cook about 3 minutes.

Add wine and stir to deglaze the pot, about 2 minutes.  Add kale, chicken stock, water, chicken, zucchini and corn.  Simmer about 20 minutes.  Add parmesan cheese and adjust seasoning to taste.  Serve with a big chunk of crusty bread and enjoy.