Harvest Chicken Soup

Friday, September 20, 2024

Total prep & cook time: 20 minutes
Yield: 4-6 portions

Ingredients

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.

Serving Size: 1 portion
Calories: 134 gm
Fat: 3.6 gm
Carbohydrates: 11 gm
Protein: 14 gm
Fiber: .9 gm