Healthy Harvest Chicken Soup
Healthy Harvest Chicken Soup might be a good recipe to expand your soup repertoire. This recipe makes 4 servings with 743 calories, 73g of protein, and 35g of fat each. For $5.44 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. This recipe from How Sweet Eats has 2495 fans. It will be a hit at your Autumn event. A mixture of pepper, garlic cloves, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 25 hours. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Harvest Chicken Soup, Harvest Chicken Noodle Soup, and Harvest Chicken Soup with Sweet Potatoes and Corn are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups 1/2-inch cubed butternut squash
2 carrots, peeled and sliced
extra shaved parm for topping
3 garlic cloves, minced
1/2 teaspoon ground nutmeg
1 bunch of kale, torn from stems (about 4-5 cups)
2 leeks, cleaned and sliced
64 ounces low-sodium chicken stock
3 tablespoons olive oil
3 tablespoons freshly grated parmesan cheese
1 1/2 teaspoons pepper
1 1/2 teaspoons salt
2 pounds boneless, skinless chicken breasts, cubed
1 teaspoon smoked paprika
1 cup 1/2-inch cubed sweet potato
4 tablespoons unsalted butter
Equipment:
bowl
pot
slotted spoon
sauce pan
whisk
Cooking instruction summary:
To clean leeks: chop off ends and peel any rough layers from the outside. Slice and place in a large bowl. Fill the bowl with water and using your hands, continually toss leeks to loosen any dirt. Do this for about 5 minutes. Remove and place on a towel to dry.Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg. Heat a large stock pot over medium-high heat and add 2 tablespoons olive oil. Add in chicken in one layer and cook until golden brown on each side - about 2-3 minutes per side. Once finished, remove with a large slotted spoon and place in a bowl. Reduce heat to low, adding remaining olive oil and toss in leeks with remaining salt and pepper. Stir to coat, then let cook for 5-6 minutes until soft.Add in garlic and stir, cooking for 1 minute, then toss in carrots, squash, sweet potatoes, torn kale and cooked chicken. Add chicken stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes and squash are soft but nut mushy.While the soup is cooking, heat butter in a small saucepan over medium heat, whisking constantly. Stir until brown bits appear on the bottom and then immediately remove from heat, stirring for another 30 seconds or so.Before serving soup, add in grated parmesan cheese and stir well. It is your choice if you'd like to stir in all of the brown butter at once or drop a few teaspoons in each bowl as it is served. I like to stir it in all at once - such great flavor. Top with a few extra shavings of parmesan.
Step by step:
1. To clean leeks: chop off ends and peel any rough layers from the outside. Slice and place in a large bowl. Fill the bowl with water and using your hands, continually toss leeks to loosen any dirt. Do this for about 5 minutes.
2. Remove and place on a towel to dry.Toss chopped chicken with 1 teaspoon of salt and pepper, paprika and nutmeg.
3. Heat a large stock pot over medium-high heat and add 2 tablespoons olive oil.
4. Add in chicken in one layer and cook until golden brown on each side - about 2-3 minutes per side. Once finished, remove with a large slotted spoon and place in a bowl. Reduce heat to low, adding remaining olive oil and toss in leeks with remaining salt and pepper. Stir to coat, then let cook for 5-6 minutes until soft.
5. Add in garlic and stir, cooking for 1 minute, then toss in carrots, squash, sweet potatoes, torn kale and cooked chicken.
6. Add chicken stock and bring to a boil. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes and squash are soft but nut mushy.While the soup is cooking, heat butter in a small saucepan over medium heat, whisking constantly. Stir until brown bits appear on the bottom and then immediately remove from heat, stirring for another 30 seconds or so.Before serving soup, add in grated parmesan cheese and stir well. It is your choice if you'd like to stir in all of the brown butter at once or drop a few teaspoons in each bowl as it is served. I like to stir it in all at once - such great flavor. Top with a few extra shavings of parmesan.
Nutrition Information:
covered percent of daily need
