One of my favorite cold night activities is to make a big batch of soup. It’s such an easy way to feed many hungry mouths and to sneak in a lot of valuable nutrition. Soups are a fantastic vehicle for nourishing greens, root vegetables, fresh herbs, and quality protein. And when the flavors meld just right, everyone is happy–from the inside out.
This Minestrone Verde Chicken soup is paleo, keto-friendly, and Whole 30-friendly. It’s an easy recipe to tinker with if you have specific dietary needs, but it’s perfect as it is for a super nutritious and delicious meal. I love to make this on a chilly night and sit by the fire, or meal prep a large batch for a week of super-easy lunches. The pesto and the fire-roasted tomatoes put a spin on this recipe that makes the soup a little different than more standard chicken soup ingredients. It also has the sneaky trick of making a double chicken stock because the thighs are cooked down and shredded in a pot of chicken broth. This creates more intense flavor for the soup base, and it’s just so good.
I hope you love this as much as we do. Top with microgreens for extra little dose of nutrition and enjoy!
Minestrone Verde Chicken Soup
Equipment
- dutch oven
Ingredients
- 2 lbs chicken thighs
- 4 large carrots, diced
- 1 large onion, diced
- 4 celery stalks, diced
- 3 cloves garlic, minced
- 4 tbsp fresh parsley, chopped
- 5-7 cups kale, sliced into ribbons
- 1 28-oz can fire-roasted tomatoes
- 2 48-oz boxes chicken stalk
- 24 oz cauliflower rice
- 1/2 cup pesto
- salt
- pepper
- olive oil
Instructions
- Place the chicken thighs and broth in a large soup pot. Heat the pot to medium-high, and reduce to a simmer once it boils. Cook the chicken on a very low simmer for about 90 minutes, or until it shreds at the poke of a fork. Remove all of your chicken to a plate and let cool. Set the stock aside.
- Heat a large soup pot over medium heat. Dice and prep all your veggies. Drizzle the pot with olive oil. Add the diced carrots, celery, and onion. Sauté for 5-8 minutes, or until vegetables are softening and onion is turning translucent. Add garlic and sauté for 3 minutes more. Add the parsley, a sprinkle of salt, and a few cracks of fresh pepper.
- To the vegetables, add all of the stock that was previously used to cook the chicken (this stock will be super flavorful because its a double-chicken stock!). Pour the stock through a strainer if there are any chicken bits left in it. Then shred the chicken once it’s cooled.
- To the pot, add the kale ribbons, cauliflower rice, fire-roasted tomatoes, and shredded chicken. Stir. The greens will start to wilt and the cauliflower rice will soften. Add the pesto. Stir thoroughly again.
- Cover and let the soup cook on very low for an hour or so. The flavors will meld and the firm kale leaves will soften. It will be ready to eat when you are!