Immunity Soup: Difference between revisions
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==Step 1== | ==Step 1== | ||
'''Heat''' oil in a large Dutch oven over medium.<br> | '''Heat''' <span style="background:lightgreen">oil</span> in a large Dutch oven over medium.<br> | ||
'''Add''' <span style="background: | '''Add''' <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> | ||
'''Add''' mushrooms and garlic; '''''cook''''', stirring often, 3 minutes.<br> | '''Add''' <span style="background:lightgreen">mushrooms</span> and <span style="background:lightgreen">garlic</span>; '''''cook''''', stirring often, 3 minutes.<br> | ||
'''Stir''' in stock, thyme, bay leaves, and chickpeas; bring to a simmer.<br> | '''Stir''' 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> | ||
'''Add''' chicken, salt, and red pepper; '''''cover and simmer''''' until chicken is done, about 25 minutes. | '''Add''' <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 2== | ==Step 2== | ||
'''Remove''' chicken from Dutch oven; '''''cool''''' slightly.<br> | '''Remove''' <span style="background:lightgreen">chicken</span> from Dutch oven; '''''cool''''' slightly.<br> | ||
'''Shred''' meat with 2 forks; '''''discard''''' bones.<br> | '''Shred''' <span style="background:lightgreen">meat</span> with 2 forks; '''''discard''''' bones.<br> | ||
'''Stir''' chicken and kale into soup; '''''cover and simmer''''' until kale is just tender, about 5 minutes.<br> | '''Stir''' <span style="background:lightgreen">chicken</span> and <span style="background:lightgreen">kale</span> into soup; '''''cover and simmer''''' until <span style="background:lightgreen">kale</span> is just tender, about 5 minutes.<br> | ||
'''Discard''' thyme sprigs and bay leaves. | '''Discard''' <span style="background:lightgreen">thyme sprigs</span> and <span style="background:lightgreen">bay leaves</span>. | ||
[[Category:Soup]] | [[Category:Soup]] | ||
Revision as of 18:07, 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 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.
