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INGREDIENTS
4 tablespoons olive oil
1 extra-large sweet Vidalia or yellow onion, peeled and diced small
2-3 large stalks celery, diced small
4 garlic cloves, peeled and finely minced or pressed
1 pound boneless skinless chicken breast (raw), diced into small pieces
1 tablespoon Italian seasoning, or to taste
1 teaspoon freshly ground black pepper, or to taste
one 15-ounce can fire-roasted tomatoes, do not drain
12 ounces artichoke hearts (I use frozen)
64 ounces (8 cups) low-sodium chicken stock
1 small zucchini, diced small, optional
one 15-ounce can garbanzo beans, drained and rinsed (I used no-salt-added)
leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)
kosher salt, to taste (I used almost 2 tablespoons because I used low/no sodium products)
1 to 2 tablespoons lemon juice, optional but recommended (brightens up the flavor)
pinch of cayenne pepper, optional and to taste
INSTRUCTIONS
To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7-8 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic, chicken, evenly sprinkle with Italian seasoning, pepper, and sauté for about 3 minutes, or until chicken is about two-thirds of the way cooked through; stir nearly constantly to ensure even cooking.
Add the tomatoes and juice, artichokes (I use one bag of Trader Joe's frozen artichoke hearts and add them straight from the freezer; if using canned or jarred I recommend water-packed and drained) chicken broth, optional zucchini, and boil about 5 minutes, or chicken is cooked through.
Add the beans, kale, turn off the heat, and allow kale to wilt about 1 to 2 minutes.
Taste the soup and add salt to taste. Depending on your preference for salt, and how salty your ingredients were (the stock, tomatoes, beans), the amount of salt will vary.
Optionally add the lemon juice, cayenne pepper (read the blog post while I highly recommend both), and serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
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