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| Chicken Soup! |
6 cups chicken broth
1 pound chicken breasts (no skin)
2-3 medium red potatoes - cut into 1/4 inch-thick slices. I like to cut the potatoes first then rinse and soak in cold water in the fridge for about 30 minutes.
1 medium red onion chopped/diced.
2 garlic cloves - minced
3/4 cup flat-leaf parsley sprigs - chopped
Kale chopped fine - chiffonade cut!
(I’m not sure how much I use about half a bundle...)
2 medium carrots sliced
1 tablespoon olive oil
Salt - your preference
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Massage a drizzle of olive oil over both sides of chicken then season one side with salt and pepper. Bake the chicken at 425 degrees for 25 minutes. Cool. Then shred with fingers or two forks. Set aside.
In a soup pot sauté onions until transparent. Add garlic, potatoes, carrots, kale and parsley. On medium heat cook until you can almost poke a fork easily into potatoes. Stir constantly. Don't let the veggies burn... Add chicken broth and chicken, salt, thyme, pepper and cumin. Cook over medium heat for 30 minutes. Then bring to a boil and remove from heat. Let sit for 15 minutes to half hour to let flavors mingle.
Sit back relax and eat soup!
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