Chicken Soup with Greens

Chicken Soup with Greens
20170512_110555
20170512_110555

I find that if I can somehow manage on Sunday to make a main dish that gets better over time (meatballs, casserole of some sort, stew, or pulled pork), a soup, and a good homemade dressing, my week is infinitely easier.  I will have something for a night I just don't want to cook, something for my husband to take to work if there are no leftovers from dinner the night before, or a decent lunch for myself.

Lately, I have been making amazing broth-based soups, thanks to Erin's instant pot.  I have borrowed it at least 3 times over the past month and am loving it.  Will I purchase one for myself?  Not anytime soon. You see, Erin and I have certain kitchen gadgets that we just routinely share.  There is no need for both of us to own the meat grinder attachment to the Kitchen-Aid, or the lemon and lime juicer, a waffle iron, or even the instant pot.  Even thought it has become indispensable to us both.

The instant pot deserves a post all it's own, but for now, let's talk about the broth.  It is so unlike the broth you purchase in a grocery store.  It isn't salty or thin.  It is hearty, and wholesome, and nourishing.  You can drink it with a little sprinkle of salt in the afternoon to tide you over until dinner.  Or for breakfast with a poached egg and some spinach.  Or you can make a big pot of soup of it on a Sunday.  Last week, I made a big pot of chicken soup and wanted to add some greens to it in a nod to my currently-whole30-friend, but I didn't want to add the greens on Sunday and let them wilt all week.  The greens always seem to get slimy and fall apart when they sit in the broth too long, so instead, I sauté a large panful of them with a little oil and garlic.  I store them separately in the fridge.  After heating up the soup, I put a dollop on top and stir.  Perfect.

Chicken Soup with Sautéed Greens: 

1 Tbs. olive oil or butter

3 carrots, medium, diced

1/2 onion, diced

2 celery stalks, diced

shredded chicken, 2 cups

2 sprigs thyme or 1/2 tsp dried thyme

2 quarts bone broth

2 cloves garlic, minced.

4 large handfuls of spinach, kale, dandelion greens, or any other green.

  1. Heat olive oil or butter over medium heat.  Add carrots, onion, and celery.  Stir and allow to soften, but not brown.
  2. Add thyme and stir.
  3. Add shredded chicken, stir.
  4. Add bone broth and simmer 30 minutes until vegetables completely soft.
  5. Meanwhile, heat 1 Tbs. of olive oil in sauté pan.  When hot add garlic.  stir and cook 30 seconds, until garlic is fragrant.  Top with greens.  Stir until wilted.  Add to soup one bowl at a time.  Store remaining in closed container in refrigerator.