We are having a true winter here in Minnesota! Finally temps in the single digits, a coating of white snow cover, and the fabulous northern light. I adore it!
To warm our insides I made a delicious, healthy no-noodle chicken soup for dinner last night.
Chicken Vegetable Soup
2 tablespoons extra virgin olive oil
1/2 large red onion, diced
2 stalks celery, sliced
4 carrots, peeled and sliced
1 garlic clove, diced
bunch of kale, chopped
handful of parsley, chopped
3 chicken breasts
4 cups of chicken broth
2 cups of water
1 can (15 oz.) aduki beans, drained
In a large pan heat the olive oil over medium heat and add the onion, celery and carrots. Stir and cook for about 8 minutes, then add the garlic. Cook for 1 minute more. Add 1 tsp of kosher salt and 1/2 tsp. black pepper along with the broth, water and chicken. Bring to a boil, then lower heat and cover for aprox. 20 minutes. The chicken should be cooked through at this time. Take the breast out to a cutting board and slice the meat, then place back in the soup. Next throw in the kale, parsley and beans. Continue cooking, uncovered, for 5 minutes more. This soup is wonderful with a grating of parmesan cheese on top and served with whole grain bread.
