Immunity Soup: Difference between revisions
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Created page with "= Ingredients = 2 tablespoons olive oil<br> 1 1/2 cups chopped onion<br> 3 celery stalks, thinly sliced<br> 2 large carrots, thinly sliced<br> 1 pound presliced vitamin D-enh..." |
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= Ingredients = | __NOTOC__ | ||
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=Ingredients= | |||
2 tablespoons olive oil<br> | '''<big>2</big>''' tablespoons olive oil<br>'''<big>1<sup>1</sup>/<sub>2</sub></big>''' cups chopped onion<br>'''<big>3</big>''' celery stalks, thinly sliced<br>'''<big>2</big>''' large carrots, thinly sliced<br>'''1''' pound pre-sliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)<br>'''10''' medium garlic cloves, minced<br>'''<big>8</big>''' cups unsalted chicken stock (such as Swanson)<br>'''<big>4</big>''' thyme sprigs<br>'''<big>2</big>''' bay leaves<br>'''<big>1</big>''' (15-oz) can unsalted chickpeas, drained<br>'''<big>2</big>''' pounds skinless, bone-in chicken breasts<br>'''<big>1<sup>1</sup>/<sub>2</sub></big>''' teaspoons kosher salt<br>'''<big><sup>1</sup>/<sub>2</sub></big>''' teaspoon crushed red pepper<br>'''<big>12</big>''' ounces curly kale, stems removed, leaves torn<br> | ||
1 1/2 cups chopped onion<br> | |||
3 celery stalks, thinly sliced<br> | |||
2 large carrots, thinly sliced<br> | |||
1 pound | |||
10 medium garlic cloves, minced<br> | |||
8 cups unsalted chicken stock (such as Swanson)<br> | |||
4 thyme sprigs<br> | |||
2 bay leaves<br> | |||
1 (15-oz | |||
2 pounds skinless, bone-in chicken breasts<br> | |||
1 1/2 teaspoons kosher salt<br> | |||
1/2 teaspoon crushed red pepper<br> | |||
12 ounces curly kale, stems removed, leaves torn<br> | |||
=Instructions= | |||
= | ==Step 1== | ||
'''<big>Heat</big>''' <span style="background:lightgreen">oil</span> in a large Dutch oven over medium.<br>'''<big>Add</big>''' <span style="background:lightgreen">onion</span>, <span style="background:lightgreen">celery</span>, and <span style="background:lightgreen">carrots</span>; '''''cook''''', stirring occasionally, 5 minutes.<br>'''<big>Add</big>''' <span style="background:lightgreen">mushrooms</span> and <span style="background:lightgreen">garlic</span>; '''''cook''''', stirring often, 3 minutes.<br>'''<big>Stir</big>''' in stock, <span style="background:lightgreen">thyme</span>, <span style="background:lightgreen">bay leaves</span>, and <span style="background:lightgreen">chickpeas</span>; bring to a simmer.<br>'''<big>Add</big>''' <span style="background:lightgreen">chicken</span>, <span style="background:lightgreen">salt</span>, and <span style="background:lightgreen">red pepper</span>; '''''cover and simmer''''' until <span style="background:lightgreen">chicken</span> is done, about 25 minutes. | |||
== Step | ==Step 2== | ||
'''<big>Remove</big>''' <span style="background:lightgreen">chicken</span> from Dutch oven; '''''<big>cool</big>''''' slightly.<br>'''<big>Shred</big>''' <span style="background:lightgreen">meat</span> with 2 forks; ''<big>discard</big>'' bones.<br>'''<big>Stir</big>''' <span style="background:lightgreen">chicken</span> and <span style="background:lightgreen">kale</span> into soup; ''<big>cover and simmer</big>'' until <span style="background:lightgreen">kale</span> is just tender, about 5 minutes.<br>'''<big>Discard</big>''' <span style="background:lightgreen">thyme sprigs</span> and <span style="background:lightgreen">bay leaves</span>. | |||
[[Category:Soup]] | |||
Shred meat with 2 forks; discard bones.<br> | |||
Stir chicken and kale into soup; cover and simmer until kale is just tender, about 5 minutes.<br> | |||
Discard thyme sprigs and bay leaves. | |||
Latest revision as of 18:12, 31 October 2024
Ingredients
2 tablespoons olive oil
11/2 cups chopped onion
3 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 pound pre-sliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
10 medium garlic cloves, minced
8 cups unsalted chicken stock (such as Swanson)
4 thyme sprigs
2 bay leaves
1 (15-oz) can unsalted chickpeas, drained
2 pounds skinless, bone-in chicken breasts
11/2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
12 ounces curly 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.
