What you'll be getting:

Chicken and Veggie Soup

Per Serving

1 chicken thigh 

125 g veggies (celery, beans, onions, carrots)

2 c chicken broth* (chicken stock, tomatoes, cilantro, garlic,  onions, carrots, grapeseed oil, salt, pepper, nutritional yeast, water, fines herbes)

50 g kale and chard

1 ciabatta roll (gf bread substituted for dietary restrictions)

*vegetarian broth and white beans subbed for vegetarian diets

Equipment needed: 1 pot for soup, large enough for all of the ingredients and 1 sheet pan​

Preheat oven to 435.

In a pot that is large enough for all of the ingredients, sautee the veggies for 5 minutes. The greens will be added at the end of the soup, so do not add them with the other veggies just yet. 

When your timer goes off, place the bread in the oven and greens in the soup. Cook for 5 minutes. 

After 5 minutes, add the chicken and broth. Lower the heat to medium and simmer for 15 minutes.  Carrots should be soft. 

After you have baked the bread your soup is ready to be served. From start to finish this dinner takes 20 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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