Hearty Chicken and Vegetable Soup Recipe

The days are short, the air is brisk and the cold foggy mornings are less frequently parting way to sunny afternoons – all sure signs of winter’s inevitable chilly wrap. As we bundle up in the warmest outerwear, 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 get a hearty 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 recipe is a quick version of a traditional chicken soup.

Hearty Chicken and Vegetable Soup Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6-8

Ingredients

2 tablespoons 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 teaspoon mixed minced fresh herbs, rosemary, thyme, Italian parsley
1 large bay leaf
2 thick slices of bread
4 cups kale pieces
1 can white cannellini beans
3 cups shredded chicken from a roast chicken
Salt and pepper
Champagne or Balsamic vinegar (optional)

Instructions

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

*What is Mirepoix? It is a classic combination of roughly chopped onions, carrots and celery as a flavor base for creating stock, soups, stews and sauces. A traditional ratio is two parts onions, one part carrots and one part celery.