I'm pretty into soup. And this simple chicken soup is one of my all time favorites. It's easy. It's economical. It's versatile and above all, it's delicious. This is what you want to eat when that sore throat is creeping up on you, when the days are too short and the nights are crisp.
Comforting Chicken Soup
1 T olive oil
1 medium yellow onion, chopped
1-2 carrots, peeled and chopped
4 celery stalks, chopped
1 zucchini, chopped
1 clove garlic, minced
2 sprigs each of rosemary and thyme
1 bay leaf
1 14 oz can of diced tomatoes
5 C chicken stock or broth
1 14 oz can white or cannelini beans, drained and split in half
3 or 4 leaves kale or swiss chard, chopped
Cooked rotisserie chicken, chopped, or one large raw chicken breast
salt and pepper, to taste
Heat the olive oil in a large stock pot or dutch oven over medium heat. Add the chopped onion, carrots, celery and zucchini. Brown the vegetables until they begin to become translucent, about 6-7 min. Add the garlic and cook for 1 min. Add the herbs, bay leaf and salt and pepper followed by the can of tomatoes and broth. Bring to a boil. At this point, if you are using raw chicken, drop it into the boiling broth and cook for about 8-10 min. Remove the cooked chicken breast and dice it up, then continue with the next steps.
Bring the soup to a simmer, add half the can of drained beans. Mash the remaining beans in the can with a fork until they resemble a paste. Add the mashed beans to the pot. If you are using cooked chicken, add it to the broth at this point. Gently fold the kale into the soup, shut off the heat and cover the pot to allow the greens to wilt down, about 3-4 minutes. Season again to taste, if necessary.