Sunday, February 26, 2012

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.

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