Hearty Chicken Harvest Soup
We talk a lot.
We talk about the news, about cute dogs, about our mutual reverence for Jon Stewart, about the days when they made crocs, and about how Despicable Me may be the greatest movie ever made – behind LOTR, of course. Casual.
I also feel like a lot of the conversations we have here go something like this: “Ohh maaaah gashhhh, you wouldn’t believe what I’m eating even if I told ya. Something that would so totally know your wool socks right off.”
I don’t generally like soup. Or maybe soup doesn’t like me. Either way, we’ve never had a relationship. You’d never just find me sitting and enjoying a mixture of salty, lukewarm, nonsense… Unless of course there just happens to be a chocolate version, in which case why is this the first time I’m hearing about it?
But this soup on the other hand… Well, let’s just say it totally doesn’t come in a 15-ounce can.
This soup has just made the world a more lovable place. It’s super perfect for cozy cuddling and warm hugs. I wanted to simmer the flavors of fall together in a meal that felt rustic and reminded me of nights by the fire listening to Andy Williams and Norah Jones.
It’s flavorful and and rich and hearty like a stick-to-your-ribs, delicious autumnal sort of way. That totally makes sense, right? The chicken is fork tender, the vegetables are faintly crunchy, and the potatoes are soft and giving, glazed in a satiny coat of warm broth.
This is total comfort food… Totally perfect to dip nicely toasted bread into. And quite honestly, a completely perfect excuse to make biscuits. But that’s another post for another time.
Hearty Chicken Harvest Soup
adapted from How Sweet It Is
(yields 10 cups, about 6 servings)
1 1/2 lbs boneless, skinless chicken breasts, cut into small pieces
1 1/2 teaspoon sea salt
1 1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 tsp nutmeg
1 tablespoon, plus 1 teaspoon olive oil
1/2 large onion, chopped
1 teaspoon garlic powder (or 2 garlic cloves, minced)
3-4 large celery stalks, chopped
1 cup carrots, peeled and sliced
2 cups gold yukon potatoes, cut into 1/2-inch cubes
4 cups kale, washed and torn from stem
5-6 cups chicken broth
2 tablespoons unsalted butter
Toss chopped chicken with paprika, cinnamon, nutmeg and 1 teaspoon each of salt and pepper. Heat a large stock pot over medium-high heat and add 1 tablespoon olive oil. Add in chicken and cook for 3-4 minutes, then flip to cook other side until golden brown.
Once cooked, remove with a large slotted spoon and place in a bowl. Reduce heat to low and add remaining tablespoon olive oil. Toss in onion and coat with remaining 1/2 teaspoon salt and pepper. Stir to coat, then let cook for 5-6 minutes until soft.
Add in garlic and stir, cooking for 1 minute, then toss in celery, carrots, potatoes, kale, and cooked chicken. Add chicken stock and bring to a boil over high heat. Once boiling, reduce to a simmer and cover, cooking for 20-30 minutes, until potatoes and squash are soft.
While the soup is cooking, heat butter in a small saucepan over medium heat, whisking constantly. Stir until brown bits appear on the bottom and then immediately remove from heat, stirring for another 30 seconds or so.
Before serving soup, stir in brown butter at once to top it off for extreme comfort.
Nutritional information (per 1 1/2 cups): 280 calories, 9g fat (3 sat, 3 mono), 20g carbohydrates, 33g protein, 5g fiber