Monday, March 30, 2020

Ketogenic Chicken Soup

Roasting a chicken is pretty much a weekly tradition in this household--I like making soup from the leftovers.  It's Spring and I want leeks, onions, garlic in just about everything.

leftover meat from a roast chicken, picked into small bits, about 1qt
good homemade chicken broth, 2qts
olive oil, about 2tbsps, maybe more
onion x 1, chopped
leeks x 3, chopped
garlic x 4 cloves, finely chopped
red pepper flakes x 1tsp
thyme x 2 sprigs
bay leaf x 1
parsley x 1 handful, chopped
kale (preferably lacinato) x 1 bunch, destemmed & chopped
squeeze of lemon juice
parmesan cheese

Wash the leeks--remove the dark green tops, slice the remaining leeks in half lengthwise, and then slice them.  Submerge in a bowl of cold water and let them soak for 10 minutes to remove the silt.  Gently raise the leeks from the water without disturbing them too much and dry them in a strainer.

Heat the olive oil in a heavy bottomed pot or dutch oven.  Add the onion & leeks, season with salt and black pepper, and sautee gently until softened.  Add the garlic, red pepper flakes, thyme, and bay leaf and stir for about 1 minute.  Add the chicken stock, raise the heat until things start to bubble, then lower it to a simmer for 15 minutes.  Add the kale and a nice pinch of salt, some more black pepper.  After about 5 minutes, add the chicken.  After another 5 minutes, add the parsley.  Let everything meld for another 5 minutes, check the seasoning, then serve.  Add a squeeze of lemon, a drizzle of olive oil, and grated parmesan to each bowl.

No comments:

Post a Comment

Mt. Colden

 My girlfriend Sam and I decided to tackle Mt. Colden during our annual Adirondacks trip this year.  For our route, we decided on Van Hoeven...