{image via looklingerlove’s instagram}
Over the holidays, when I was freezing my ever-loving tuckus off in Indiana, my old buddy Nichole from Charleston (who is always stirring up über healthy, delicious food in her kitchen) posted a picture of a pot of chicken soup that made me foam at the mouth. So in a desperate need to defrost, and to take a night off of my Pizza King binge, I decided to take Nic’s soup for a spin. It was SO delicious (and so easy, and so healthy) that I wanted to share it with you guys. Below is my tweaked version of her recipe. Enjoy!!
Ingredients:
-white meat from 1 rotisserie chicken
-5 carrots, peeled and chopped
-4 celery stalks, chopped
-3 leeks, chopped (I had to watch this tutorial to figure out how to chop ’em)
-1/2 onion, chopped
-32 oz (4 fluid cups) water + 1-1/2 tablespoons of Better than Bouillon (chicken flavor)
-1 garlic clove
-about half of a large container of spinach (5 oz) – you can also use kale
-about 10 basil leaves (1 oz)
-shake of s&p
-splash of evoo
Directions:
Heat EVOO in a crock over medium to medium high heat. Sauté carrots, onions & garlic in oil for a few minutes stirring occasionally. Then add celery (give that a minute or so), then fennel. Give 4-5 shakes of salt, then of pepper. Stir everything around to make sure veggies are evenly coated. Meanwhile, bring 4 cups of water to a boil, then add 1-1/2 tablespoons of bouillon. While that’s busy boiling, pull the white meat off the bird. Add chicken to veggies, stir. Then add bouillon, bring soup to boil, and simmer (partially covered) on low for 10 minutes. Just before serving, fold in spinach and basil until cooked/wilted. Serves 4.
Notes:
-I would’ve been cool adding more fennel, spinach and basil. The more the merrier.
-The basil makes this whole thang.
-Nichole added white beans to hers.
-I wish I would’ve tripled this recipe so I could’ve eaten it for days.
Nomnomnomnom,
