Immunity Soup: Difference between revisions
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'''2''' tablespoons olive oil<br> | '''2''' tablespoons olive oil<br> | ||
'''1 <sup>1</sup>/<sub>2</sub>''' cups chopped onion<br> | '''1<sup>1</sup>/<sub>2</sub>''' cups chopped onion<br> | ||
'''3''' celery stalks, thinly sliced<br> | '''3''' celery stalks, thinly sliced<br> | ||
'''2''' large carrots, thinly sliced<br> | '''2''' large carrots, thinly sliced<br> | ||
Revision as of 04:26, 15 January 2019
Ingredients
2 tablespoons olive oil
11/2 cups chopped onion
3 celery stalks, thinly sliced
2 large carrots, thinly sliced
1 pound presliced 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.
