Chicken Soup With Garlic, Potatoes And Greens
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1ounce slab bacon, diced
- 1large onion, diced
- 4large cloves garlic, sliced thin
- 1½pounds boiling potatoes, peeled and sliced ½ inch thick
- 2quarts chicken stock
- Salt and freshly ground black pepper
- 5cups, packed, finely shredded kale or Swiss chard
- 2cups cooked chicken, pulled into chunks by hand
- Freshly grated Parmesan cheese
Preparation
- Step 1
Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
- Step 2
Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
- Step 3
Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
- Step 4
Serve the soup with grated Parmesan cheese on the side.
Private Notes
Comments
Excellent! Used bagged 'power greens' sliced thinly and rotisserie chicken so it went together quickly.
Delicious, a quick and easy sick-day soup. I added a few shakes of tumeric and coriander and topped with a generous squeeze of lemon instead of the Parmesan.
This is a good base recipe and is very customizable. I had almost everything on hand as well. I made this as written, but I added white wine and a little cream to the broth, and some red pepper flakes. I also used bacon grease I already had instead of cooking slab bacon. This was reminding me of the tuscan kale and sausage soup from olive garden, especially after I added cream. Will make again!
Surprisingly rich. Instead of finishing with parmesan I think it needed s little acid to balance it. A dash of cider vinegar and/or a vinegary hot sauce.
I didn’t have bacon, so to add a richness to the soup I added a Parmesan rind to the broth. We used our chard from the garden so much more than five cups, which worked fine. We loved this soup and will cook it again!