Community chicken, vegetable soup
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By Fred Losch
Community chicken, vegetable soup
2 steps
Prep:1h
Updated at: Sun, 14 Jan 2024 15:33:30 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
5
Low
Nutrition per serving
Calories209.7 kcal (10%)
Total Fat6.5 g (9%)
Carbs13.9 g (5%)
Sugars3.9 g (4%)
Protein23.9 g (48%)
Sodium424.4 mg (21%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 tablespoonsolive oil
1 ½ cupsonion
chopped
3celery stalks
thinly sliced
2carrots
large, thinly sliced
1 poundmushrooms
presliced
10garlic cloves
medium, minced
8 cupsunsalted chicken stock
such as
4thyme sprigs
2bay leaves
1 x 15 ozcan unsalted chickpeas
drained
2 poundsskinless chicken breasts
bone - in
1 ½ teaspoonskosher salt
½ teaspooncrushed red pepper
10 ouncescurly kale
stems removed, leaves torn
Instructions
Step 1
Heat oil in a large Dutch oven over medium. Add onion, celery and carrots; cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring often, 3 minutes. Stir in stock, thyme, bay leaves and chickpeas; bring to a simmer. Add chicken, salt and red pepper; cover and simmer until chicken is done, about 25 minutes.
Step 2
Remove chicken from Dutch oven; cool slightly. Shred meat with 2 forks; discard bones. Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes. Discard thyme sprigs and bay leaves.
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