Saturday, March 3, 2018

Rainbow Veggie Italian Chicken Soup

          

  Soup is one of my favorite things to make ahead because I like it better one or two days later. This soup is chock-full of delicious veggies and the ground chicken adds flavor and a satisfying bite. The magic of this soup comes from the Parmesan rind - while the soup simmers, that nutty, cheesy flavor seeps out, leaving your whole kitchen smelling divine. Serve this with crusty bread for dipping and a glass of red wine. So yummy!


      1. Heat olive oil in a large saucepan over medium-high heat. Add onion, garlic and ground chicken and cook until chicken is completely cooked through, about 5-7 minutes.


      2. Add seasonings and stir to combine.

      3. Add veggies and sundried tomatoes and stir to combine.

      4. Add the beans, canned tomatoes, corn, chicken broth and Parmesan rind (if using) and bring soup to a boil. Reduce to heat to low, cover the pot and simmer for 1 hour.



      5. Remove Parmesan rind and discard. Ladle soup into bowls and garnish with a sprinkle of cheese and fresh oregano.


Rainbow Veggie Italian Chicken Soup
Serves 8


All you need:
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, finely chopped
1 pound ground chicken breast
2 teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
3 carrots, sliced
1 zucchini, trimmed and diced
1 bunch kale, stemmed and chopped
1 cup julienned sundried tomatoes
1 (15 oz.) can cannellini beans, drained and rinsed
1 (15 oz.) can garbanzo beans, drained and rinsed
1 (14.5 oz.) can fire-roasted tomatoes, with juices
1 (14.75 oz.) can fire-roasted corn, with juices
4 cups chicken bone broth
1 Parmesan rind (optional)

Fresh oregano and freshly grated Parmesan cheese, for garnish

All you do:
          1. Heat olive oil in a large saucepan over medium-high heat. Add onion, garlic and ground chicken and cook until chicken is completely cooked through, about 5-7 minutes.
      2. Add seasonings and stir to combine.
      3. Add veggies and sundried tomatoes and stir to combine.
      4. Add the beans, canned tomatoes, corn, chicken broth and Parmesan rind (if using) and bring soup to a boil. Reduce to heat to low, cover the pot and simmer for 1 hour.
      5. Remove Parmesan rind and discard. Ladle soup into bowls and garnish with a sprinkle of cheese and fresh oregano.

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