Chicken Soup

This soup is the first thing my husband cooked for me and it’s my favorite dish.  We make it at least once a month.    It is simple and healthy.  I chop the veggies very small, the idea being that each spoonful will contain a little of each ingredient.  Perfect on its own but also served with farro, rice or noodles.

Chicken Soup

1 tablespoon olive oil

3-4 garlic cloves, small dice

1 large leek, small thin dice or 1 onion or both

3 carrots (1 heaping cup), peeled and finely diced

3 stalks celery, small dice

2 red potatoes, small dice

7 mushrooms (cremini used here but chantrelles wouldn’t be a mistake), small dice

2 32oz containers chicken stock (or homemade, of course)

2 bay leaves

1/2 teaspoon red chili flakes (1 teaspoon for spicy soup)

salt and pepper

1 teaspoon worchestershire

1 lb chicken breast

2 cups leafy greens (collards or kale), leaves only, chopped

In a pan, cook chicken, chop into small pieces and set aside.  In a large pot, saute garlic, leek, carrots and celery in olive oil about 5 minutes.  Add stock, bay and chili flakes.  Bring to boil and reduce heat to simmer.  Add mushrooms and potatoes. Simmer 20 minutes.  Salt and pepper.  Add worchestershire, chicken and greens.  Simmer 5 minutes more and that’s it.

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