I was fighting off a cold today and the Boulder weather was unusually cloudy and chilly today. So vegetable soup seemed the answer! This has chicken in it, but you can easily make it vegetarian or add beef instead.
Chicken Vegetable Soup
Ingredients
1 lb or so chopped up chicken thighs
Several cloves of garlic, chopped1 small red onion, chopped
Shiitake mushrooms, sliced
3-4 carrots, sliced
4 stalks celery, chopped
Green beans, chopped
1 medium zucchini, chopped
2-3 tomatoes, chopped
Several leaves dinosaur kale
1 carton chicken broth or vegetable broth
2 cans garbanzos
1 cup white wine
3-4 bay leaves
tsp or so of rosemary
tsp or so basil
smoked paprika
sea salt and black pepper
squeeze of Sriracha sauce
juice of one lemon
2-4 cups water
Extra virgin olive oil
2 Tbsp butter
Directions
In a large pot, add olive oil and butter, turn pan on medium high. Chop up chicken in chunky pieces. Add garlic, mushrooms, and onion, and cook until chicken is done. Add other vegetables, and cook/saute for a few minutes. Add seasonings. Add broth, wine, lemon juice, garbanzos, and water. Bring to a boil, add lid and cook for an hour or more over low to medium heat with lid on. Serves–a bunch of people, or makes great leftovers! Enjoy!
