Rainbow Carrot Chicken Soup
Cooking Times
Ingredients
- 2 lbs. boneless, skinless chicken breast
- 5 cups Cal-Organic Rainbow Whole Carrots
- 3 shallots
- 1 cup celery
- 2 tbsp. fresh garlic, minced
- Zest and juice of one whole lemon
- 6 cups chicken stock
- 4 cups Cal-Organic Green Kale
- 1 cup Cal-Organic Italian Parsley
- 1/4 cup Cal-Organic Dill
- 4 tbsp. olive oil
- Salt and pepper, to taste
- 1/4 tsp. red pepper flakes
Directions
- Peel carrots and slice on a diagonal. Dice shallots and celery, and chop parsley and dill. Remove stems from kale, then shred into thin slices.
- Heat a large dutch oven and 2 tablespoons of olive oil on the stove over medium-high heat.
- Season chicken breasts with salt and pepper on each side, about a teaspoon of each.
- Sear chicken breasts for about 6 – 8 minutes on each side, then remove. Set them aside and let rest. Keep chicken slightly undercooked as it will continue cooking once added to the broth.
- Add another 2 tablespoons of olive oil, shallots, carrots and celery to the pot and sauté on medium heat for about 5 minutes, until ingredients become tender and soft.
- Add garlic and sauté for another minute, stir ingredients to cook evenly.
- Add lemon juice and zest to deglaze any drippings that are left on the bottom of the pan, then a teaspoon each of salt and pepper.
- Add 6 cups of chicken stock, parsley, dill and kale, then turn heat to high and bring your soup to a boil.
- While the vegetables boil, cut chicken breasts into small cubes.
- Once soup has come to a full boil, turn heat to low, then add cubed chicken and red pepper flakes. Simmer for about 10 – 15 minutes, then serve and enjoy.
Recipe provided by Farm to Fork by Ally Triolo.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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