Hearty Chicken and Vegetable Soup Recipe
Although the days are getting shorter and the cold foggy mornings are less frequently parting way to sunny afternoons, the chilly nights and rainy days herald fall’s inevitable arrival. As we enjoy this time of year, nothing warms the blood and bones better than a thick soup of hearty vegetables and chicken.
Potatoes, beets, turnips, carrots or parsnips, can all contribute wonderful, rich and nutty flavors. Instead of adding flour to your soup to get that thick consistency, try adding bread. The starches of the bread will not only thicken your soup, but give it a creamy consistency. Essential Bakery’s Sour White works great, and imparts a great flavor to the soup.
As with any soup, your flavor will only be as good as your mirepoix and your stock. If you’re going vegetarian use a good vegetable stock, otherwise the roast chicken stock will bring richness to your broth. This is a quick version of a traditional chicken soup, if you’re looking for an incredible chicken soup that takes a bit more preparation check out our post on How to Make Your Chicken Soup a Flu Fighting Machine.
- 2 Tbsp vegetable oil
- 3 large carrots, or turnips (about 2 pounds) washed and cut into 3/4 inch pieces
- 2 large parsnips or 2 large peeled celeriac, washed and cut into 3/4 inch pieces
- 2 small onion, leeks or shallots
- 6 large garlic cloves minced
- 2 quarts vegetable or chicken stock
- 2 medium russets or other high starch potato, or 1 lb. sunchokes cut into 1 inch pieces
- 2 tsp mixed minced fresh herbs, rosemary, thyme, Italian parsley
- 1 large bay leaf
- 2 thick slices of bread
- 4 cups kale pieces
- 1 can white cannelloni beans
- 3 cups shredded chicken from a roast chicken
- Salt and pepper
- Heat oil in a thick bottomed soup pot or Dutch oven until simmering.
- Add carrots, parsnips and onion or shallots and cook until slightly brown and the onions are translucent, 4-5 minutes.
- Add garlic and cook for another minute being careful to not let the garlic burn.
- Add broth, potatoes and herbs and bring to a boil.
- Once boiling, reduce to a simmer and cover until vegetables are fork tender, about 15 minutes.
- Remove and discard bay leaf.
- Remove 3 cups of broth and solids and place in blender or food processor with bread, and blend to a soft puree.
- Stir puree back into pot, add kale, chicken and beans and cook until kale is bright green and beans and chicken are heated through, 3 to 4 minutes.
- Season with salt and pepper to taste and a splash of champagne or balsamic vinegar