Description
This hearty soup will warm up the coldest winter night! Sauteed fennel, leek and cauliflower blend together to make a creamy base for shredded Italian seasoned chicken and hearty shaved kale. This stands alone or feel free to serve with warm ciabatta bread or small pasta.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, trimmed
- 2 teaspoons sea salt
- 2 tablespoons salt free Italian seasoning
- 3 tablespoons olive oil, divided
- 1 leek, trimmed and sliced
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 bulb fennel, chopped
- 1 head of cauliflower, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano
- 1 teaspoon sea salt
- 4 cups chicken broth, divided
- 2.5 cups chopped carrots
- 4 cups kale, shaved into ribbons
- Torn fresh basil to serve
- Fresh ground pepper
- Ciabatta or Italian pasta to serve (optional)
Instructions
- Mix together the italian seasoning and the salt and sprinkle all over the chicken thighs. Set aside while you prep all your veggies.
- In a large dutch oven over medium low heat, heat the oil until shimmering and add the leeks, shallot, garlic, fennel and cauliflower and fresh herbs with a teaspoon of salt. Cook, stirring occasionally for 10 minutes, until veggies are softened. Add 2 cups chicken broth and simmer until fork tender. About 10 minutes more. Remove from pot into high powered blender or food processor and blend until smooth and creamy. Set aside.
- Add the carrots and kale to the pot and saute for 3-5 minutes. Remove from pot and set aside.
- Wipe out any veggies from the pot and heat 1 tablespoon olive oil over medium high heat until shimmering. Add the chicken thighs and brown for about a minute on each side. Add 2 cups of chicken broth and scrape off any bits from the bottom of the pan. Cover and simmer gently for 15 minutes until the chicken is cooked through. With two large forks, shred the chicken into bite sized pieces. (You may need to remove some of the larger pieces and cut with a knife)
- Add in the creamy vegetable base, the carrots and the kale and cook for about 10 more minutes at a gentle simmer on medium low.
- Adjust salt and add more broth if needed. Finish with lemon juice, cracked black pepper, and fresh basil.
- Optional: stir in Italian pasta or serve with crusty bread.