It’s been said time and time again that there is nothing better for a cold than chicken soup; so that’s just what I made when I had one. Aside from being the perfect cozy cold cure-all, it’s super duper delicious. I’m only upset that I didn’t make more! (so feel free to vary the ingredients below if you want extra yumminess.)
INGREDIENTS Serving size: 2
Chicken Breast (x2)
Carrot (x2 large)
Red Onion (x1)
Cellery (3 stalks)
Garlic (5 cloves)
Kale (6 large leaves)
Curly Parsley (26 leaves or more)
Chicken Stock (29oz)
Extra Virgin Olive Oil (3 tbsp)
RECOMMENDED KITCHEN ITEMS
Stock Pot and Lid (8qt)
1. Remove the outer flaky skin of the your onion. Then on your cutting borad, use your chef’s knife to slice quarter-inch thick slices. Once done, you will be left with a pile of circles, pull these appart with your fingers so that you have strands.
2. Remove the outer flaky skin of your garlic and then roughly chop it.
3. Use your peeler to remove the skin from your carrots. Then chop them into half-inch thick slices. (Set these a side for a moment)
4. Much like the carrots, chop your celery into half-inch pieces. (also, set these aside for now.)
5. Cut your chicken into your desired bite size pieces.
6. Like the chicken, cut the kale to your desired size. (I went with inch wide “ribbons”, if you will. Just simple horizontal cuts of the leaf. They cook down really nicely!)
7. Pour your extra virgin olive oil into your stock pot and turn the heat to high.
8. Add in your garlic and onions. Using your wooden spoon, stir them as they cook down for roughly 3 minutes or until softened and lightly browned.
9. Add in half of your chicken stock, your carrots, and celery. Stir together. Bring your soup to a boil.
10. Once boiling, add in your chicken and 10 curly parsley leaves. Stir together.
11. Once your chicken begins to be more cooked (white) than raw (pinkish-tan) add in your remaining chicken stock and then your kale. Stir it all together.
12. Add in salt and pepper. Stir again. Close the pot with its lid and turn your heat down to a simmer. Let it simmer for 20 minutes. (Stir every 7-10 minutes)
Note: I let my soup simmer for closer to an hour on extra low heat due to dinner getting pushed back. This is to say that you can let it sit for a longer and it will continue to be super duper delicious!
13. Taste and add extra salt and pepper to your liking.
14. Ladle your soup into the bowl you are going to serve it in. Take eight or more parsley leaves and add them as the final beautiful touch to your soup.
Now, eat it! YAY! (not quite the doctor’s orders, buuuuttt grandma always tells me to have chicken soup when I’m sick. That’s enough for me! PS. even if you’re not sick, this soup is awesome. You must try it!)
HAPPY (super delicious. possibly cold fighting. yummy. flavorful. classic—with a twist) EATS!