Total prep & cook time: 20 minutes
Yield: 4-6 portions
Ingredients
- 2 lbs Chicken breast cubed
- 1 ½ tsp salt
- 1 ½ tsp pepper
- 1 tsp paprika
- ½ tsp nutmeg
- 3 tbs olive oil
- 2 leaks cleaned thoroughly and sliced
- 3 garlic cloves minced
- 2 carrots peeled and sliced
- 2 cups of peeled and cubed butternut squash
- 1 cup sweet potato peeled and cubed
- 1 bunch of kale torn from steam about 4-5 cups
- ½ gal of low sodium chicken stock
- 3 tbs of fresh grated parmesan cheese
- 4 tbs of butter
Preparation
- Toss chopped chicken, 1 tsp of salt, 1 tsp of pepper, 1 tsp of paprika and 1 tsp nutmeg in bowl
- Heat large soup kettle over medium heat-high heat and add 2 tbs of the olive oil. Add chicken and cook until chicken is golden brown about 2-3 minutes per side.
- Once chicken is cooked, remove and place in bowl. Reduce heat to low, add remaining olive oil, toss in leaks, salt and pepper. Let cook until leeks are soft. About 5-6 minutes.
- Add garlic and stir for 1 minute, then toss in carrots, squash and sweet potatoes, torn kale, and cooked chicken.
- Add chicken stock and bring to boil. Reduce to simmer and let cook for 20-30 minutes, until potatoes and squash are soft but not mushy.
- While the soup is cooking take butter in a small sauce pot over medium heat whisking constantly. Stir until little brown bits appear on the bottom and remove pot immediately, stir for another 30 seconds or so.
- Before serving soup add in grated parmesan cheese and stir well. Place in desired bowl and drop a few tsp of the brown butter around the top of the soup. Top with shaved parmesan.
Nutrition Facts
Serving Size: 1 portion
Calories: 134 gm
Fat: 3.6 gm
Carbohydrates: 11 gm
Protein: 14 gm
Fiber: .9 gm