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.
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.