Minestrone Verde Chicken Soup
A delicious and super nutritious soup perfect for any day of the week.
Servings: 6 plus leftovers
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!
Notes
If you want to thin-out your soup, feel free to top it off with more broth or stock at anytime. I also love to top my bowls with microgreens for an extra dose of nutrition!