Harvest fresh Cipolline Onion, Chopped Kale and Nantes carrot Chicken soup

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Servings 4

Prep. Time 30 mins

Cooking Time 60 minutes

Ingredients
    • 3 tablespoons olive oil, divided
    • ½ tray Harvest Fresh Nantes carrots (about 4-5) coarsely chopped
    • 1 bag Harvest Fresh Cipolline onions, coarsely chopped, divided
    • ½ bag Harvest Fresh Chopped Kale
    • 10 Harvest Fresh Gourmet Garlic cloves, thinly sliced, divided
    • 1 leftover chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
    • 8 cups low-sodium chicken broth
    • 1 cup short grain brown rice
    • 2 1/2 teaspoons kosher salt, divided
    • 1 (19-ounce) can cannellini beans, drained, rinsed
    • 2 tablespoons fresh lemon juice
    • 1/8 teaspoon freshly ground black pepper
    • 4 tablespoons salsa verde (optional)
    • 1 baguette, sliced, toasted

     

    Salsa Verde

    • 3/4 cup cilantro leaves with tender stems
    • 3/4 cup parsley leaves with tender stems
    • 2 garlic cloves
    • 2/3 cup extra-virgin olive oil
    • 1 tablespoon finely grated lemon zest
    • 2 tablespoons fresh lemon juice
Directions
    Heat 2 Tbsp oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 – 10 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)

    Meanwhile, toast short grain brown rice in another large pot over medium heat, in 1 TBSP olive oil stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 2 3/4 cups water. Cover and simmer until brown rice is tender and liquid evaporates, about 45 minutes

    Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables.

    Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 7 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add a few spoons of brown rice, reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt, cook until vegetables are cooked through, 3–5 minutes.

    Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl. Serve with baguette slices alongside.


    Salsa verde: Put cilantro, parsley, oil, lemon zest, lemon juice, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.

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