A hearty and tasty soup
dinnerWord Count: 209
| Total time: 45 minutes |
|---|
| Prep time: 20 minutes |
| Cook time: 25 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive Oil | 2 Tbsp |
| Rotisserie Chicken | 2.5 - 3.5 lbs |
| Chicken Broth | 8 cups |
| Small Onion (diced) | 1 |
| Celery (thinly sliced) | 2 stalks |
| Garlic | 4 cloves |
| Fresh Thyme | 6 sprigs |
| Medium Butternut Squash (peeled, seeded and cubed) |
1 (~1 lbs) |
| Kale (cleaned/de-stemmed/chopped) |
1 big bunch |
| White Beans (rinsed) | 16oz (1 can) |
| Garbanzo Beans (rinsed) | 16 oz (1 can) |
| Salt | 3/4 tsp |
| Pepper | 1/2 tsp |
Steps
- Remove and discard the skin from the rotisserie chicken then shred the meat into a bowl and set aside.
- Heat the oil in a large pot over medium heat. Add the onion, season with salt and pepper and cook, covered, stirring occasionally, for 8 minutes.
- Add the celery, garlic and whole thyme sprigs (will be removed later) and cook stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes.
- Add the tomato paste and cook, stirring for 1 minute.
- Add squash and bring to a boil. Simmer until the squash is just tender about 5 to 7 minutes.
- Stir in the kale, beans and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes.
- Discard the thyme sprigs before serving.