Chicken Soup With Roasted Root Vegetables And Spinach Recipes

CHICKEN AND SPINACH SOUP WITH VEGETABLES

Steps:

• Season sliced chicken generously with paprika, oregano, basil, and salt.
• In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
• Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
• Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
• Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil.
• Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.

CHICKEN SOUP WITH ROASTED ROOT VEGETABLES AND SPINACH

Steps:

• Preheat the oven to 400° F. In a large bowl, mix together parsnips, carrots, and sweet potato with 2 1/2 tbsp extra-virgin olive oil and 1 tsp each salt and pepper. Toss the root vegetable mixture to ensure proper coating. Transfer the root vegetables to a baking sheet in a single layer. Bake for 25 minutes or until the vegetables are tender, and the parsnips are golden brown. Stir every 7 - 10 minutes. Remove the root vegetables from the oven and set aside when finished. Melt 1 tbsp unsalted butter with 1 tbsp extra-virgin olive oil in a large stock pot over medium heat. In 2 or 3 small batches, add the chicken thighs to the pot, being sure not to overcrowd. Lightly salt and pepper each batch. Once each batch of chicken has browned on all sides, remove from the pot and set on a plate lined with paper towels to drain. Turn the heat down to medium-low. Add the onion and garlic, and sauté just until the onions begin to turn translucent (about 2 minutes). Add the celery and continue to cook for 2-3 minutes longer, until the onions begin to caramelize, and the celery softens slightly. Add the 2 tbsp flour and stir constantly for 30 seconds, or until all the liquid in the pot has been absorbed and a roux begins to form. Add the 1/4 cup white wine and continue stirring until a thick paste is formed (about 1 minute). Add the roasted root vegetables, then the chicken to the pot. Stir to coat the meat and vegetables with the roux. Stirring after each addition, add the 4 cups chicken broth, one cup at a time. Bring the soup to a boil, and reduce the heat to low--just enough to maintain a soft simmer. Add 1 tsp each of: nutmeg, red pepper flakes, sage, and oregano. Test the broth for salt content and adjust salt/pepper as needed. Simmer for 10 minutes, uncovered. Add the 5 oz baby spinach and stir constantly for about 1 minute or until spinach wilts. Turn off the heat. Let the soup cool for 5 minutes, and serve.

CHICKEN SOUP WITH ROOT VEGETABLES

Steps:

• Cut meat off chicken and dice. Place both carcasses, 5 quarts water, halved onion, whole garlic cloves, carrot chunks, celery chunks, 2 bay leaves, parsley sprigs, thyme sprigs, and allspice in 8-to 10-quart pot. Bring to boil. Reduce heat. Simmer 1 1/4 hours.
• Strain broth; return to pot and boil until reduced to 7 cups.
• Heat oil in another large pot over medium-high heat. Add chopped onion, sliced garlic, and 2 bay leaves; sauté 2 minutes. Add carrot cubes, chopped thyme, celery root, sweet potatoes, parsnips, 1 teaspoon sea salt, and 7 cups broth; bring to boil. Reduce heat and simmer until vegetables are tender, about 15 minutes. Add diced chicken; season with more salt and pepper. Garnish with chopped parsley.

ROASTED CHICKEN AND VEGETABLE SOUP

Steps:

• Place water in a large pot. Add the chicken base and stir well.
• Add all vegetables and turn on medium heat, bringing to a boil.
• Turn down to a simmer.
• Cook for about 30 minutes add seasoning and bring back to a boil.
• Dump in pasta and cook till tender/firm.
• Add the diced chicken and cook about 5 more minutes.
• Freezes well.