Chicken soup is still my panacea.
So even though yesterday's weather seemed more like summer rather than winter, (which by the way, is the season we are still technically in) I thought I'd post about a soup I recently made. I took a basic chicken soup recipe and turned it into chix soup plus, because, why not make it a bit more nutritious?
It's quick and easy, and you don't need to make your own chicken stock, which I often dread.
chix soup +++
serves 6 to 8
1 pound skinless, boneless chicken breasts
2.5 tablespoons olive oil
1 medium-sized onion
3-4 cloves garlic, diced
3 celery stalks, chopped
1 pound sweet potatoes, peeled and chopped
3 cups kale, roughly chopped
10 grape tomatoes, halved
2 tablespoons apple cider vinegar
3 cups low-sodium chicken broth
3 cups water
Sea salt and pepper
1. Season chicken breasts with salt and pepper. In soup pot, heat olive oil over medium-high heat and cook chicken through about 4 minutes per side until golden brown. Remove chicken and set aside for later.
2. Add celery, garlic, and onion to the pot and cook until tender, about 7-8 minutes.
3. Pour in the apple cider vinegar and then add the sweet potatoes, kale, tomatoes, chicken broth, and water. Bring to a boil and then reduce heat to simmer for 20 minutes.
4. Tear chicken with hands for a pulled effect. Stir chicken into the pot to heat it for a few minutes.
5. Serve and enjoy :)