Chicken Vegetable Soup Recipe

Ingredients

• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 1/2 pounds boneless skinless chicken thighs or breasts
• 1 tablespoons vegetable oil
• 1 tablespoon vegetable oil
• 1 medium size onion (chopped)
• 2 stalks of carrots (cut in small pieces (~1/2 cup))
• 2 stalks celery (cut in small pieces (~1/2 cup))
• 1 small bell pepper (cut into chunks (~1/4 cup))
• 1 teaspoon ground cumin
• 2 cloves garlic (minced)
• 2 medium sized Yukon gold potatoes (cut into 1 inch cubes)
• 1 cup green beans (ends removed cut into 1-2 inch pieces)
• 1 28 oz can of diced tomatoes
• 1 14 oz can of tomato sauce
• 4 cups chicken stock
• 2 cups water
• 1 cup green peas
• 1 cup corn (fresh, frozen and canned would all work)
• 2 cups kale leaves (ribs removed)

Instructions

1. 1

   Prepare the chicken: Mix together salt, pepper, and paprika in a bowl. Pat dry chicken thighs using paper towels. Season chicken on both sides.

2. 2

   Sear the chicken: In a large heavy bottom pot (like a Dutch oven), heat 1 tablespoons of oil over medium heat. Sear chicken thighs, 3-minutes on each side. Transfer them onto a plate. At this point, they will not be fully cooked, which is fine. Do not wash the pot.

3. 3

   Sautee veggies: Heat vegetable oil in the now-empty pot over medium heat. Add in onion, carrots, celery, bell pepper, and ground cumin. Cook, stirring frequently, 8-9 minutes or until vegetables are softened.

4. 4

   Stir in the garlic and cook for 30 seconds.

5. 5

   Add in the rest of the veggies & cook: Add in potatoes, green beans, tomatoes (with their juices), tomato sauce, chicken stock, water and reserved semi-cooked chicken thighs (with their juices). Give it a large stir. Put the lid on and bring it to a boil. Once it comes to a boil, turn the heat down to medium-low and let it simmer for 15-17 minutes or until chicken thighs are fully cooked (when a thermometer inserted in the thickest part of the chicken it should at least register 165 degrees F or 74 degrees C).

6. 6

   Remove chicken from the pot onto a plate. Shred using two forks and put it back into the pot.

7. 7

   Stir in the peas, corn and kale leaves. Bring it to a one final boil and let it simmer for 4-5 more minutes.

8. 8

   Ladle into bowls and serve.