What you'll be getting:

Creamy Chicken Veggie Soup

Per Serving

1.5 c seasoned chicken broth, with chicken thighs

2 T heavy cream 

20 g kale (lacinato and red) 

50 g onions and celery (1 t oil mixed in with onions) 

60 g parboiled carrots and beans

1 ciabatta roll (not pictured)

Equipment needed: a pot with a lid

I had planned to make hangover stew after the holidays. It's always very warm and comforting. But the more I thought about it, it's not healthy at all, and I wasn't able to find organic corn or jalepenos. I decided to alter the recipe a bit by adding more vegetables, omitting the cheese, and only used 2 T of cream. If you do have the desire to make the hangover stew I have the recipe on my website. It is very good, but not the healthiest. This is a recipe that I came up with over the break. I hope you enjoy it as much as I do. 

Put onions and celery in a pot and cook on medium heat until the onions become soft and start to take on a little color. 

When the onions have started to take on color, add beans and carrots. Stir for roughly 1 minute. 

Add broth and cover the pot. Reduce the heat to low-medium heat and simmer for 15-20 minutes.

I'm sorry for the poor image. The steam kept fogging up my lens. After you have stirred the kale into the soup, add the cream. You do not need to add the cream if you would like to keep it dairy-free. 

When the timer goes off, uncover and throw in kale. Stir a little. Don't cook the soup anymore after you have added the kale because it will overcook.

Slice the ciabatta, or tear it apart as you eat it, and plate up soup. This meal took 20 minutes from start to finish, enjoy. 

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

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